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Polish Dill Pickles - Canned

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)50.19
Carbohydrates (g)2.2227
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain. | 2. Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers. | 3. Combine water, vinegar and salt, and bring to a boil. | 4. Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 16 quarts - - - -
    salt 1 cup - - - -
    water 3 gallons 0.0 0.0 0.0 0.0
    dill sprig - - - -
    garlic - - - -
    water 16 cups 0.0 0.0 0.0 0.0
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    salt 3/4 cup - - - -

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



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