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Salzgurden (Pickled Cucumbers)
From Cassell's dictionary of cookery, 1892
Serves 10
Some makers add vinegar, tartaric acid, cloves, allspice, bay-leaf, and sliced horseradish to the brine.
Presented as published in 1892. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium994 mg
Potassium16 mg
Calcium18 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.3 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1703. The excerpt below is the record exactly as published.
a handful of salt to a gallon of water. Pour this over the cucumbers till all are quite covered. Put on a cover, with a weight on the top, and set the vessel in a wanii place for a few <iaj'S. When bubbles begin to aj^pear on the brine, remove it to a cool and shady situation. In three or four weeks the salzgui-den will be ready for eating. Some makers of salzgurden add to the brine a cupful of vinegar, or a few spoonfuls of tartaric acid, and sprinkle a few cloves or allspice here and there, with a bay- leaf and some sliced horseradish
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