Mustard Pickles

Name: Mustard Pickles
Ingredients: 4 quarts small green cucumbers; 1 quart white onions; 1 pint salt; 2 gallons water; 6 tablespoons mustard; 1 tablespoon tumeric; 1 cup flour; 1 cup sugar; 2 quarts vinegar

From The Carbon County cook book, 1926

A tangy mustard pickle recipe.

Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1987Calories

27 gProtein

380 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1987 kcal

Protein27 g

Carbohydrates380 g

Fiber18 g

Sugars255 g

Total Fat7.3 g

Saturated Fat0.5 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1 g

Omega-30.4 g

Cholesterol0 mg

Sodium225347 mg

Potassium1982 mg

Calcium775 mg

Iron19 mg

Magnesium288 mg

Phosphorus612 mg

Zinc3.9 mg

Copper1.8 mg

Manganese6.1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A3.9 mcg

Vitamin E0.8 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.2 mg

Folate210 mcg

Choline5.5 mg

Caffeine0 mg

Water10293 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 44. The excerpt below is the record exactly as published.

Mustard Pickles. 4 quarts small green cucumbers, 1 quart white onions. Cut cucumbers in slices and cover with 1 pint salt and 2 gallons water. Let stand 24 hours, drain. Mix 6 tablespoons mustard, 1 tablespoon tumeric, 1 cup flour, wet with vniegar to smooth paste. Add 1 cup sugar and 2 quarts vinegar

Cook this with the app: pantry check, scaling, and the assistant.