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Saltwater Pickles With Dill

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.042
Energy (kCal)70.2
Carbohydrates (g)16.9884
Total fats (g)0.5148
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash 3 " cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl. | 2. Fill both saucepans with water and add salt to larger pan. | 3. When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl. | 4. Turn the heat off the 4 quarts of water. | 5. Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill. | 6. Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread. | 7. Pour other pan water, now cooled down a bit, into cukes. | 8. Cover with a plate. Keep jar in a warm place for 3 days. | 9. Pickles should be dark green and salty. | 10. Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 4 1/2 70.2 16.9884 3.042 0.5148
    water 6 quarts boiling divided - - - -
    salt 2 1/2 1/2 - - - -
    rye bread 2 slices - - - -
    dill 8 sprigs - - - -

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



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