{"id":7917,"slug":"sweet-pickles","title":"SWEET PICKLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["five hundred tiny cucumbers","one-half of a cup of salt","four quarts of water","two ounces of cloves, heads removed","four sticks cinnamon","three pounds of brown sugar","one pint of cider vinegar","vinegar to cover"],"ingredients_norm":["hundred tiny cucumber","salt","water","removed","cinnamon","brown sugar","cider vinegar","vinegar to cover"],"steps":["Soak the cucumbers in salt water for twenty-four hours, using one-half of a cup of salt to four quarts of water.","Drain, pour hot water over them and drain very dry.","Tie the cloves and cinnamon in a bag and heat with the brown sugar and cider vinegar slowly, nearly to the boiling-point.","Add the pickles and remove from the stove.","Put in glass jars and cover with vinegar."],"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/12350","source_ref":"pg:12350:w108:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6219b5675e4207fe4f986f9ba37ed8d95945cf348d6f5055d0966622cccb406b","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/sweet-pickles"}