Sweet Vinegar Pickles

Name: Sweet Vinegar Pickles
Ingredients: 3 large firm cauliflowers; 2 quarts small yellow onions; 50 medium sized cucumbers; 2 quarts good vinegar; 1 pint water; brown sugar to taste; 1/2 lb. mixed spice

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

3546Calories

120 gProtein

692 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories3546 kcal

Protein120 g

Carbohydrates692 g

Fiber103 g

Sugars122 g

Total Fat52 g

Saturated Fat15 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.8 g

Cholesterol0 mg

Sodium662 mg

Potassium26713 mg

Calcium3828 mg

Iron56 mg

Magnesium1741 mg

Phosphorus3914 mg

Zinc34 mg

Copper8.5 mg

Manganese49 mg

Vitamin D0 mcg

Vitamin C1408 mg

Vitamin A29 mcg

Vitamin E4.4 mg

Vitamin K2464 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.1 mg

Folate1800 mcg

Choline47 mg

Caffeine0 mg

Water13371 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 17. The excerpt below is the record exactly as published.

SWEET VINEGAR PICKLES. 3 large firm cauliflowers, 2 quarts small yellow onions, 50 medium sized cucumbers, soak 24 hours in salt and water, drain off, then scald three times with boiling water for about 15 minutes, drain again, then put in crock and cover with the following: 2 quarts good vinegar, 1 pint water, brown sugar to taste

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