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Plain Cucumber Pickle

Name: Plain Cucumber Pickle
Yield: 3 servings
Ingredients: 1 quart of vinegar; 1 pound of sugar; 1 handful of whole black pepper; A few cloves; 1 or 2 pods of red pepper; A little mace

From The Blue grass cook book, 1904

Serves 3

This amount is for 1 gallon of pickle.

Presented as published in 1904. 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

686Calories

1 gProtein

157 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories686 kcal

Protein0.7 g

Carbohydrates157 g

Fiber2.3 g

Sugars151 g

Total Fat3.4 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium19 mg

Potassium83 mg

Calcium53 mg

Iron1.6 mg

Magnesium22 mg

Phosphorus26 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A3.5 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate11 mcg

Choline0.6 mg

Caffeine0 mg

Water311 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 77. The excerpt below is the record exactly as published.

PLAIN CUCUMBER PICKLE Mrs. R. J. Neely After washing the brine from cucumbers, place in a jar and fill almost to the top with cold vinegar. Put in a kettle 1 quart of vinegar, 1 pound of sugar, 1 handful of whole black pepper, A few cloves, 312 PICKLES 1 or 2 pods of red pepper, A little mace

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