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Pickled Cherries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4875
Energy (kCal)174.375
Carbohydrates (g)42.4777
Total fats (g)1.0462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the stalks of the cherries so that there is only 6mm protruding from the fruit. | 2. Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar. | 3. Meanwhile, bring 1 litre of the vinegar to the boil with the peppercorns, cloves and bayleaf, add a little salt and boil for a further 5 minutes or so. | 4. Allow to cool. | 5. Pour the liquid over the cherries and leave to marinate for 24 hours. | 6. The next day, strain the marinade from the cherries, reheat it and the remaining unused vinegar and boil for 5 minutes. | 7. Allow to cool, cover the cherries and seal the jars. | 8. Leave for at least one month before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 2 1/4 174.375 42.4777 3.4875 1.0462
    sugar - - - -
    white wine vinegar 1/4 - - - -
    black peppercorn 10 - - - -
    clove 3 cloves - - - -
    bay leaf 1 - - - -
    salt - - - -

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



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