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Seven Day Pickle
From The Cook County cook book, 1912
Serves 3
If onions are desired, use small ones, and scald in weak vinegar, and mix with the cucumbers.
Presented as published in 1912. 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
628Calories
0 gProtein
147 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein0.4 g
Carbohydrates147 g
Fiber0.6 g
Sugars143 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4716 mg
Potassium227 mg
Calcium169 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline4.2 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 351. The excerpt below is the record exactly as published.
SEVEN DAY PICKLE.— Cut the cucumbers fresh from the vine and put into a crock; add a tablespoon of salt, and pour over enough boiling water to cover; drain each morning and add fresh salt and boiling water for seven mornings; drain again and scald in weak vinegar. Put in jars and pour over the following prepara- tion: 1 qt. of vinegar, 2 cups brown sugar, 2 tablespoons mixed spice
Cook this with the app: pantry check, scaling, and the assistant.