Sweet Pickles
From The Warrenton cook book, 1951
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
4168Calories
63 gProtein
685 gCarbs
129 gFat
Full nutrition (33 nutrients)
Calories4168 kcal
Protein63 g
Carbohydrates685 g
Fiber138 g
Sugars124 g
Total Fat129 g
Saturated Fat59 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium56686 mg
Potassium6400 mg
Calcium6633 mg
Iron182 mg
Magnesium1468 mg
Phosphorus1573 mg
Zinc24 mg
Copper5.3 mg
Manganese145 mg
Vitamin D0 mcg
Vitamin C213 mg
Vitamin A117 mcg
Vitamin E20 mg
Vitamin K257 mcg
Vitamin B63.8 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)22 mg
Folate286 mcg
Choline240 mg
Caffeine0 mg
Water8430 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 20. The excerpt below is the record exactly as published.
SWEET PICKLES 300 tiny or 200 small pickles Wash and press in crock—cover with brine of: 34 c. Salt and 5 qts. water Let stand 24 hours. Wipe pickles and crock dry. Place pickles in crock—add: 4 T. sugar lo c. mixed spices Amiasalt 1 gal. vinegar 4 T. mustard seed
Cook this with the app: pantry check, scaling, and the assistant.