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Oiled Cucumber Pickles

Name: Oiled Cucumber Pickles
Yield: 20 servings
Ingredients: 50 medium-sized ones; one cupful of olive oil; half a cupful of white mustard seed; half a cupful of black mustard seed; one tablespoonful of celery seed; one quart of vinegar

From The Rural cook book, 1907

Serves 20

Let the mixture stand overnight before draining.

Presented as published in 1907. 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

112Calories

4 gProtein

16 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories112 kcal

Protein4.3 g

Carbohydrates16 g

Fiber0.6 g

Sugars0.3 g

Total Fat2.6 g

Saturated Fat1.8 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium9.7 mg

Potassium889 mg

Calcium103 mg

Iron0.6 mg

Magnesium69 mg

Phosphorus156 mg

Zinc1.3 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0.1 mcg

Vitamin E0.2 mg

Vitamin K120 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate7.1 mcg

Choline5.5 mg

Caffeine0 mg

Water525 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 122. The excerpt below is the record exactly as published.

Oiled Cucumber Pickles. — Pare and slice the cucumbers as for serving. For 50 medium-sized ones (these are best, because the seeds are not large) make a dressing of one cupful of olive oil, half a cupful of white mustard seed, half a cupful of black mustard seed, one tablespoonful of celery seed and one quart of vinegar

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