Sweet Sucumber Pickles (9-day)
From The Gertrude Bobbitt Circle cook book, 1948
These pickles may be sealed cold if desired.
Presented as published in 1948. 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
6411Calories
30 gProtein
1517 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories6411 kcal
Protein30 g
Carbohydrates1517 g
Fiber25 g
Sugars1360 g
Total Fat21 g
Saturated Fat1.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium219 mg
Potassium7007 mg
Calcium1730 mg
Iron18 mg
Magnesium581 mg
Phosphorus1116 mg
Zinc10 mg
Copper3.2 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A13 mcg
Vitamin E1 mg
Vitamin K872 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate15 mcg
Choline10 mg
Caffeine0 mg
Water6686 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 41. The excerpt below is the record exactly as published.
SWEET SUCUMBER PICKLES (9-day) 4 quarts cucumbers chunked. Make a brine with salt and water that will float an egg. Add cucumbers and soak for 3 days, then pour off brine and place cucumbers in cold water changing water each day for 3 days. Rinse thoroughly. Prepare mixture: 3 pints water — 1 pint vinegar — 1 teaspoon alum Simmer pickles in mixture for 3 hours then drain while prepar- ing Syrup: 3 pints vinegar — 3 pounds sugar — 1 oz. each, cinnamon sticks
Cook this with the app: pantry check, scaling, and the assistant.