Sweet Cucumber Pickles

Name: Sweet Cucumber Pickles
Ingredients: 7 pounds cucumbers; 12 to 14 hours in strong lime water; 4 hours in salt water; 2 hours in clear water; 1/2 box alum; 2 quarts vinegar; 4 pounds sugar; 1/2 box pickling spice

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. 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

7834Calories

20 gProtein

1902 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories7834 kcal

Protein20 g

Carbohydrates1902 g

Fiber0 g

Sugars1812 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium120 mg

Potassium5472 mg

Calcium728 mg

Iron1.5 mg

Magnesium361 mg

Phosphorus813 mg

Zinc6.8 mg

Copper2.3 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K762 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water5638 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 26. The excerpt below is the record exactly as published.

SWEET CUCUMBER PICKLES Slice 7 pounds cucumbers. Soak 12 to 14 hours in strong lime water. Wash and soak 4 hours in salt water. Soak 2 hours in clear water. Bring to boil in alum water (l/2 box alum). Drain. Pour boiling water over cucumbers. Boil 30 minutes in 2 quarts vinegar (dilute, using l/3 water, 2/3 vinegar), 4 pounds sugar, l/2 box pickling spice

Cook this with the app: pantry check, scaling, and the assistant.