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Pickled Cucumbers

Name: Pickled Cucumbers
Yield: 10 servings
Ingredients: twenty-four large cucumbers; six white onions; four large red peppers; one cup salt; one ounce white mustard; cold vinegar

From Buckeye cookery, 1892

Serves 10

They will keep a long time and are excellent.

Presented as published in 1892. 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

115Calories

4 gProtein

23 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories115 kcal

Protein4 g

Carbohydrates23 g

Fiber1.6 g

Sugars3.8 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium11210 mg

Potassium963 mg

Calcium106 mg

Iron0.3 mg

Magnesium58 mg

Phosphorus139 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K116 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline5.5 mg

Caffeine0 mg

Water548 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 152. The excerpt below is the record exactly as published.

twenty-four large cucumbers, ripe and sound, six white ‘onions, four large red peppers; pare and remove the seeds from the cucumbers, chop well, not too fine; then chop fine onions and peppers, mix thoroughly with one cup salt, one ounce white mustard ; place in a muslin bag; drain twenty-four hours, remove to glass jars, cover with cold vinegar

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