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Claus Jensen's Danish Dill Pickle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.352
Energy (kCal)161252.295
Carbohydrates (g)40327.8618
Total fats (g)0.2288
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thoroughly mix all of the ingredients for the pickling liquid until the sugar and salt have dissolved. Use a wooden spoon to do this. When the pickling liquid is ready, add the sliced cucumbers and let the mixture stand for several days, covered, before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cider vinegar 1/2 25.095 1.1114 0.0 0.0
    sugar 200 161196.0 40319.2 0.0 0.0
    salt 100 - - - -
    dill 6 -8 0.0 0.0 0.0 0.0
    cucumber 2 cut 31.2 7.5504 1.3519999999999999 0.2288

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



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