Pickled Cucumbers

Name: Pickled Cucumbers
Ingredients: Soak 12 to 14 hours in strong lime water; Wash and soak 4 hours in salt water; Soak 2 hours in clear water; Bring to boil in alum water (1/2 box alum); Boil 30 minutes in 2 quarts vinegar; 4 pounds sugar; 1/2 box pickling spice (tie in small bag)

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. 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

7329Calories

0 gProtein

1808 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories7329 kcal

Protein0 g

Carbohydrates1808 g

Fiber0 g

Sugars1812 g

Total Fat5.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium72 mg

Potassium75 mg

Calcium211 mg

Iron1.5 mg

Magnesium40 mg

Phosphorus76 mg

Zinc0.4 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water2593 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 26. The excerpt below is the record exactly as published.

Soak 12 to 14 hours in strong lime water. Wash and soak 4 hours in salt water. Soak 2 hours in clear water. Bring to boil in alum water (l/2 box alum). Drain. Pour boiling water over cucumbers. Boil 30 minutes in 2 quarts vinegar (dilute, using l/3 water, 2/3 vinegar), 4 pounds sugar, l/2 box pickling spice (tie in small bag).

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