Sweet Pickle Sticks

Name: Sweet Pickle Sticks
Ingredients: Use fresh, firm medium cucumbers.; Pour boiling water over them and let stand overnight.; Make a solution of: 3 3/4 cups vinegar; 3 cups sugar; 3 tablespoons salt; 3/4 teaspoon mustard seed; 3/4 teaspoon celery seed

From Shallowford cookery, 1951

If sweeter pickle is desired, double measurement of sugar.

Presented as published in 1951. 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

2537Calories

2 gProtein

609 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2537 kcal

Protein2.3 g

Carbohydrates609 g

Fiber0.6 g

Sugars603 g

Total Fat3.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium21029 mg

Potassium421 mg

Calcium147 mg

Iron1.9 mg

Magnesium50 mg

Phosphorus115 mg

Zinc0.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.1 mcg

Vitamin E0.2 mg

Vitamin K48 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.6 mcg

Choline3.8 mg

Caffeine0 mg

Water1042 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 22. The excerpt below is the record exactly as published.

Sweet Pickle Sticks Use fresh, firm medium cucumbers. Wash and cut into sticks. Pour boiling water over them and let stand overnight. Next morning pack solidly into clean jars. Make a solution of: 3 3/4 cups vinegar 4% teaspoons 3 cups sugar turmeric 3 tablespoons salt 3/4 teaspoon mustard 4%, teaspoon celery seed

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