Ripe Cucumber Pickle

Name: Ripe Cucumber Pickle
Ingredients: ripe cucumbers; a gallon of fresh vinegar; four pounds of sugar; a few sticks of cinnamon

From Household hints, 1881

Watermelon rinds can be pickled similarly.

Presented as published in 1881. 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

7705Calories

1 gProtein

1815 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories7705 kcal

Protein1.3 g

Carbohydrates1815 g

Fiber0 g

Sugars1812 g

Total Fat6.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium98 mg

Potassium453 mg

Calcium280 mg

Iron2.1 mg

Magnesium64 mg

Phosphorus199 mg

Zinc1 mg

Copper0.5 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K48 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

Water3817 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 23. The excerpt below is the record exactly as published.

Ripe Cucumber Pickle. — Peel and slice the cucumbers in pieces about an inch thick ; remove the seeds ; let them stand all night in cold vinegar ; in the morning drain off this vinegar. Take a gallon of fresh vinegar, four pounds of sugar, a few sticks of cinnamon

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