Oil Pickles

Name: Oil Pickles
Ingredients: One hundred small cucumber pickles; One pint white onions; One ounce celery seed, whole; One ounce mustard seed, whole; One-half bottle olive oil; One quart malt vinegar; One half cup sugar; One teaspoon powdered alum

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

This pickle will keep two or three years and is better old.

Presented as published in 1909. 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

3200Calories

83 gProtein

615 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories3200 kcal

Protein83 g

Carbohydrates615 g

Fiber252 g

Sugars344 g

Total Fat58 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat20 g

Cholesterol0 mg

Sodium242107 mg

Potassium6540 mg

Calcium740 mg

Iron98 mg

Magnesium1120 mg

Phosphorus3397 mg

Zinc8.6 mg

Copper18 mg

Manganese7.9 mg

Vitamin D0 mcg

Vitamin C207 mg

Vitamin A2001 mcg

Vitamin E20 mg

Vitamin K9402 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)2.2 mg

Folate249 mcg

Choline762 mg

Caffeine0 mg

Water20130 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 36. The excerpt below is the record exactly as published.

IL; PICKLES, MRS. LUCILE REID. One hundred small cucumber pickles. One pint white onions. One ounce celery seed, whole. One ounce mustard seed, whole. One-half bottle olive oil. One quart malt vinegar. One half cup sugar. One teaspoon powdered alum

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