Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks. | 2. Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs. | 3. In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved. | 4. Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below). | 5. They are ready to eat after 24 hours but the flavors get stronger as they age. | 6. Note: Some people say that the pickles made this way (raw pack) keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath. | 7. Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling cucumber	4 1/2			-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
dill weed				-	-	-	-
white wine vinegar	2	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
sugar	2 1/2	cups		2014.95	503.99	0.0	0.0
yellow mustard seed	1	tablespoon		-	-	-	-
juniper berry	6			-	-	-	-
coriander seed	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
black peppercorn	1/2	teaspoon		-	-	-	-
caraway seed	1/4	teaspoon		1.7482	0.262	0.1038	0.0766
dill seed	1/4	teaspoon		1.6012	0.2896	0.0839	0.0763
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
bay leaf	1		crumbled	-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
ginger	1/8	teaspoon	powdered	0.2	0.0444	0.0046	0.0019
salt	2	tablespoons		-	-	-	-

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