Salt Cucumber Pickles
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Jacob Gold, Sr.
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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.4 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.2 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium112048 mg
Potassium54 mg
Calcium130 mg
Iron1 mg
Magnesium23 mg
Phosphorus1.9 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.4 mg
Caffeine0 mg
Water1896 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 54. The excerpt below is the record exactly as published.
Salt Cucumber Pickles* Wash cucumbers with a brush, put into cold water over night. Drain them the next morning and pack closely into jar, one layer cucumbers, then a layer grape leaves and grapes, and so on till jar is filled. To two quarts of water add one cup of salt
Cook this with the app: pantry check, scaling, and the assistant.