Skip to content

Beta This app is in Beta Testing

Cucumber Pickles

No ratings yet
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

  1. one and one-half pounds sugar
  2. Cucumbers
  3. a tablespoonful whole white peppers
  4. one red pepper
  5. two tablespoonfuls dry mustard
  6. Cut
  7. one tablespoonful whole black pepper
  8. five large onions
  9. three pints vinegar
  10. two tablespoonfuls mustard seed
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Mrs.
  2. Samuel Friedlander Twelve long cucumbers;
  3. five large onions, sliced and salted.
  4. Let stand over night.
  5. In morning drain well.
  6. Boil three pints vinegar;
  7. one and one-half pounds sugar;
  8. one red pepper, cut in strips;
  9. two tablespoonfuls dry mustard;
  10. a tablespoonful whole white peppers;
  11. one tablespoonful whole black pepper;
  12. two tablespoonfuls mustard seed.
  13. Boil until tender and can hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander