Uncooked Cucumber Pickles

Name: Uncooked Cucumber Pickles
Ingredients: 1 qt. vinegar; ½ cup salt; 1 cup sugar; ¼ cup mustard

From Anson County cook book, 1928

Presented as published in 1928. 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

986Calories

3 gProtein

204 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein2.8 g

Carbohydrates204 g

Fiber2.8 g

Sugars202 g

Total Fat2.8 g

Saturated Fat0.2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.6 g

Omega-30.3 g

Cholesterol0 mg

Sodium56733 mg

Potassium132 mg

Calcium135 mg

Iron1.9 mg

Magnesium43 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A2.6 mcg

Vitamin E0.2 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate4.6 mcg

Choline0 mg

Caffeine0 mg

Water961 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 53. The excerpt below is the record exactly as published.

cup salt, 1% lbs. brown sugar; cook until the mixture becomes thick, being careful not to burn, and seal hot. — Mrs. Ben I. Dunlap, Ansonville, N. C. 122 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON I'XCOOKEI) ( HOW ( HOW One-third pint white mustard seed V2 oz. turmeric IV2 boxes ground mustard 14 pint olive oil 1 cup salt 2V2 pounds cabbage 1 cup sugar 6 green peppers 3 quarts green tomatoes Mix mustard, salt, sugar, turmeric and olive oil together. Chop cabbage, tomatoes and peppers and scald with enough strong vinegar to cov£r and let stand six hours. Drain well, mix with first mixture in a stone crock, cover with fresh cold vinegar. Tie up with good cloth, and after five days stir well and put in jars. — Mrs. Ben I. Dunlap, Ansonville, N. C. UNCOOKED CUCUMBER PICKLES 1 qt. vinegar % cup salt 1 cup sugar 14 cup mustard

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