Olive Oil Pickles

Name: Olive Oil Pickles
Ingredients: 100 medium sized cucumbers; 2 quarts pickling onions; 1/4 cup salt; 1 cup olive oil; 1 tablespoon celery seed; 2 tablespoons mustard seed; 1 tablespoon tumeric; 2 tablespoons ground mustard; 1 teaspoon alum; 1 cup sugar

From The Carbon County cook book, 1926

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

4756Calories

155 gProtein

923 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories4756 kcal

Protein155 g

Carbohydrates923 g

Fiber40 g

Sugars257 g

Total Fat60 g

Saturated Fat35 g

Monounsaturated Fat164 g

Polyunsaturated Fat26 g

Omega-31.4 g

Cholesterol0 mg

Sodium32785 mg

Potassium36648 mg

Calcium3863 mg

Iron19 mg

Magnesium2383 mg

Phosphorus5501 mg

Zinc46 mg

Copper14 mg

Manganese22 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A1.3 mcg

Vitamin E3.4 mg

Vitamin K4810 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.4 mg

Folate324 mcg

Choline152 mg

Caffeine0 mg

Water20842 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 41. The excerpt below is the record exactly as published.

Olive Oil Pickles. Soak over night 100 medium sized cucum- bers and 2 quarts pickling onions in 114 cups salt, drain well, slice cucumbers and onions, stir in 1 cup olive oil, 1 tablespoon celery seed, 2 tablespoons mustard seed, 1 tablespoon tumeric, 2 table- spoons ground mustard, | cup sugar, 1 teaspoon alum, 1 cup sugar

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