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Polish Dill Pickles Made in a Crock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.264
Energy (kCal)1041.24
Carbohydrates (g)241.708
Total fats (g)7.3216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place ingredients in bottom of crock with cucumbers. | 2. Pour mixture (water, vinegar, salt) over cucumbers. | 3. Throw in a few more pieces of dill. | 4. Submerge pickles under water by placing a plate on top weighed down by a jar of water. | 5. When a film appears, just skim it off. | 6. Try tasting smaller pickles after 5 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 4 gallons washed 998.4 241.6128 43.263999999999996 7.3216
    dill 2 bunches - - - -
    garlic clove 10 - - - -
    grape leaf 10 - - - -
    white vinegar 1 cup 42.84 0.0952 0.0 0.0
    water 1 gallon 0.0 0.0 0.0 0.0
    salt 1 - 1 1/4 1/4 - - - -

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



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