Pickled Vegetables

Name: Pickled Vegetables
Ingredients: 3 pints of vinegar; 2 pints of water; one lb of sugar; a little allspice; mustard seed; a few small red peppers; whole black peppers

From The Fredericksburg home kitchen cook book, 1921

Vegetables should be cooked separately in salt water.

Presented as published in 1921. 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

2044Calories

2 gProtein

458 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2044 kcal

Protein1.6 g

Carbohydrates458 g

Fiber1.9 g

Sugars454 g

Total Fat3.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium64 mg

Potassium192 mg

Calcium156 mg

Iron1.5 mg

Magnesium49 mg

Phosphorus102 mg

Zinc0.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A1.3 mcg

Vitamin E0.2 mg

Vitamin K4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate21 mcg

Choline4.7 mg

Caffeine0 mg

Water2333 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 56. The excerpt below is the record exactly as published.

3 pints of vinegar take 2 pints of water, one lb of sugar, a little allspice, mustard seed, a few small red peppers, whole black peppers

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