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Sweet Cucumber Pickles
From The Rural cook book, 1907
Serves 6
This will keep sealed or open.
Presented as published in 1907. 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
133Calories
1 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein0.7 g
Carbohydrates26 g
Fiber0.1 g
Sugars23 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium184 mg
Calcium28 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline0.3 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 123. The excerpt below is the record exactly as published.
Sweet Cucumber Pickles. — Let the cucumbers stand in salt water three days. Heat the brine once or twice and pour over them. Drain ; put in a jar and pour over them hot vinegar with cloves and cinnamon in a bag; two-thirds <!upful sugar to quart of vinegar; put in plenty of horseradish and this will keep sealed or open. Put in a little alum
Cook this with the app: pantry check, scaling, and the assistant.