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Easy Summer Pickles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.5828
Energy (kCal)1920.7311
Carbohydrates (g)438.9454
Total fats (g)2.8738
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a very large bowl, place the vegetables and the sliced onion. | 2. Toss with salt and cover with cold water. | 3. Allow to stand for 1 hour, then drain thoroughly but do not rinse. | 4. In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices. | 5. Bring to a boil. | 6. Simmer 5 minutes. | 7. Pour the vinegar mixture over the vegetables, tossing to coat. | 8. Allow to stand for 2 hours. | 9. Transfer to a non-aluminum container and chill in the refrigerator. | 10. Store for up to 1 month in brine in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable 2 lbs thinly-sliced 743.8924 168.7366 29.9371 1.8144
    onion 1 peeled sliced 60.0 14.01 1.65 0.15
    salt 1/4 cup - - - -
    white vinegar 2 cups 85.68 0.1904 0.0 0.0
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    yellow mustard seed 2 teaspoons - - - -
    celery seed 1 teaspoon 7.84 0.8270000000000001 0.3614 0.5054
    dill seed 1 teaspoon 6.405 1.1586 0.3356 0.3053
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    mustard 1/4 teaspoon 0.0787 0.0136 0.0083 0.0012
    red pepper flake 1/2 teaspoon crushed - - - -

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



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