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Russian Tarragon Pickles

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)200.76
Carbohydrates (g)8.8908
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub the cucumbers very well. | 2. Put the jars in a canner, add water to cover them by 1", and bring them to a boil; boil for 10 minutes. | 3. Pack the jars with cucumbers, putting a good sprig or two of tarragon in each jar. | 4. Add 2-3 cloves of garlic and the pepper; half of one if they are on the large side. | 5. Make a brine of the vinegar, salt and water and pour over the cucumbers. | 6. Seal with sterilized lids. | 7. Set aside for 6 weeks in a cool dark spot before trying. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pickling cucumber 2 quarts - - - -
    vinegar 4 cups 200.76 8.8908 0.0 0.0
    water 3 1/2 cups 0.0 0.0 0.0 0.0
    pickling salt 2 tablespoons - - - -
    tarragon sprig 4 -8 sprigs - - - -
    garlic 8 -12 cloves 0.0 0.0 0.0 0.0
    red chile pepper 2 -4 mild - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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