Seven Day Pickles
From Wilkes County Home Demonstration Club cook book, 1947
Recipe by Mrs. Tate Staley, Roaring River Club.
Presented as published in 1947. 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
5639Calories
23 gProtein
1339 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories5639 kcal
Protein23 g
Carbohydrates1339 g
Fiber21 g
Sugars1206 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium224220 mg
Potassium5961 mg
Calcium1367 mg
Iron7.4 mg
Magnesium442 mg
Phosphorus863 mg
Zinc8.2 mg
Copper3 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K771 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline3.1 mg
Caffeine0 mg
Water8646 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 42. The excerpt below is the record exactly as published.
SEVEN DAY PICKLES Use 7 pounds of cucumbers. Cut in- to rings. Place in stone jar and cover with brine made of 1 pint salt to 1 gallon water. Let stand 4 days. Pour off and cover with clear water. Let stand 3 days. Wash and put cucum- bers in kettle with 2 cups vinegar and enough water to cover, Add a few grape leaves and 1 t. alum. Simmer, @ounou ool, for 2 hours., Pour off liquid and put pickles back in jar. Heat 3 pints vinegar, 6 cups sugar, 1 oz. allspice, 1 oz. stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.