Salt Dill Pickles
From Council cook book, 1908
Presented as published in 1908. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates3.4 g
Fiber1 g
Sugars2.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium112117 mg
Potassium97 mg
Calcium86 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus9.3 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline2 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Council cook book (1908), page 53. The excerpt below is the record exactly as published.
Salt Dill Pickles. Allow fifty medium size pickles to stand over night in fresh water; wash thoroughly and in your crock, put a la)^r of pickles, two or three green pep- pers (cut up), and slice of horseradish root, a little fresh dill, another layer of pickles, peppers and dill, etc., until pickles are all utilized. The crock should not be more than two-thirds full. Cover with plate and weight to keep ' pickles from floating. Make enough strong salt brine
Cook this with the app: pantry check, scaling, and the assistant.