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Quick Cucumber Pickles With Rye Bread and Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2373
Energy (kCal)232.5742
Carbohydrates (g)52.8418
Total fats (g)0.0899
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut cucumbers crosswise into 1/8-inch-thick slices, then toss with salt in a colander and let stand 15 minutes. | 2. Rinse and drain cucumbers and pat dry with paper towels. | 3. Whisk together vinegar and sugar until sugar is dissolved. | 4. Add mustard, horseradish, and dill; mix well. | 5. Stir in cucumber and chill at least 5 minutes. Can be made several hours ahead. | 6. Slice bread and cheese and serve with pickles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english cucumber 2 - - - -
    kosher salt 2 teaspoons - - - -
    cider vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    horseradish 2 teaspoons 4.8 1.129 0.11800000000000001 0.069
    dill 1 tablespoon minced - - - -
    rye bread 1 loaf - - - -
    cheese 12 -16 ounces 0.0 0.0 0.0 0.0

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



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