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Oil Cucumber Pickle
From San Rafael cook book, 1906, 1906
Serves 20
Makes about 5 pints.
Presented as published in 1906. 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
173Calories
7 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein6.7 g
Carbohydrates32 g
Fiber0.8 g
Sugars1.3 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5727 mg
Potassium1757 mg
Calcium181 mg
Iron0.4 mg
Magnesium106 mg
Phosphorus243 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K240 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline2.1 mg
Caffeine0 mg
Water1002 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 84. The excerpt below is the record exactly as published.
OIL CUCUMBER PICKLE— Miss Parsons, Tamalpais. 100 small cucumbers the size of a finger, sliced across in quarters; 1 quart small onions (1 incti in diameter) sliced very thin. Put the above into a colander in layers, sprinltling In 14 pint of salt. Put on them a heavy weight and let drain 6 hours. Put into a large pan the following: S tablespoons of olive oil, 1 tablespoon of celery seed, 1 dessertspoon of black pepper; mix well, toss in the cucumbers and onions, and mix: again. Pack in Mason jars, fill with cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.