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Cold Cucumber Pickles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.5922
Energy (kCal)349.418
Carbohydrates (g)62.2415
Total fats (g)11.4145
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the pickling juice a week before you are planning to use it by mixing all the ingredients together and stirring every morning. | 2. When ready to use, wash your pickling cucumbers and prick each with a fork. | 3. Pack into jars according to size. | 4. Pour enough of the vinegar mixture into the jars to cover the pickles. | 5. Divide spices among jars. | 6. Seal and store in a cool place. | 7. Season for a couple of months before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cider vinegar 2 quarts - - - -
    mustard 4 tablespoons 3.78 0.6538 0.4004 0.0588
    salt 4 tablespoons - - - -
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    clove 1 tablespoon 17.81 4.2594 0.38799999999999996 0.845
    mustard seed 1 tablespoon 32.004 1.7697 1.643 2.2831
    peppercorn 1 tablespoon 75.57600000000001 0.469 0.1608 8.2276
    cinnamon 1 tablespoon - - - -

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



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