{"id":5900,"slug":"pickles","title":"Pickles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one hundred green cucumbers two inches long, or under","small white onions","table salt","spiced vinegar without sugar","a small red pepper"],"ingredients_norm":["hundred green cucumbers inches long or under","white onion","table salt","spiced vinegar without sugar","red pepper"],"steps":["Take one hundred green cucumbers two inches long, or under; and peel as many small white onions as desired. Wash well, and put into a stone jar.","Sprinkle plenty of table salt over them, and toss all about with the hands.","Allow to stand for twenty-four hours, then drain off the liquor, place the cucumbers and onions in glass jars, and cover with spiced vinegar without sugar.","Add a small red pepper to each jar. Seal hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w105:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5c12b92a04432205ba4235965f6fe71105e128d91fd5581e922903d7135da00f","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickles"}