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German Dills

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. This is exactly how recipe was written. | 2. Soak cucumbers overnight in clear water. | 3. Boil brine; cool overnight. | 4. In morning cut cucumbers into the size desired. | 5. Pack in jars. | 6. Place pieces of dill on top. | 7. Add 1/2 teaspoon alum to each jar. | 8. Heat the above solution. | 9. Pour over pickles hot and seal ( I think you have to waterbath). | 10. These will remain crisp for a year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber - - - -
    water 3 quarts 0.0 0.0 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    salt 1 cup - - - -
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    alum 4 teaspoons - - - -
    dill 8 heads - - - -

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



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