Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cucumber into rounds, about 1/4in thick, and put in a small non-reactive bowl. Sprinkle with the salt and put in the fridge for 2 hours. | 2. Drain off any water that has leached out, then rinse. Gently pat dry and put at the bottom of a sterilized 4 cup capacity jar. | 3. Cut the carrots into rounds, about the same thickness as the cucumber, and add these to the jar together with all the remaining ingredients. | 4. Mix everything well to make sure you distribute the spices. Cover and leave for a few days at room temperature, shaking the jar from time to time. After that, put your pickles in the fridge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1/2			7.8	1.8876	0.33799999999999997	0.0572
salt	2	tablespoons	coarse	-	-	-	-
carrot	3		peeled	157.44	36.7872	3.5712	0.9216
onion	1		chopped	64.0	14.944	1.76	0.16
red pepper	1		deseeded chopped	1.25	0.2753	0.0584	0.0138
cabbage	1/2		chopped	11.125	2.5810000000000004	0.5696	0.0445
olive black green	5	ounces		126.0833	0.0	28.05	0.7083
lemon	1			1.2808	0.4116	0.0486	0.0132
olive oil	2	cups		3818.88	0.0	0.0	432.0
white wine vinegar	2	cups		126.0833	0.0	28.05	0.7083
thyme	3	sprigs		-	-	-	-
caraway seed	1	tablespoon	ground	22.311	3.3433	1.3246	0.9775
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
harissa	2	tablespoons		126.0833	0.0	28.05	0.7083

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