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Achar (Indonesian Quick Pickles)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8664
Energy (kCal)188.914
Carbohydrates (g)43.6062
Total fats (g)0.4216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the cucumber, carrots, and onion into julienne strips. | 2. Place all vegetables in a medium-large glass bowl, sprinkle with salt and toss to combine. | 3. Let stand at room temperature for 30 minutes. | 4. Put the vegetables in a colander and rinse under cold water to remove the salt, drain well. | 5. Combine the vinegar, water, and sugar in a small saucepan. | 6. Heat until the sugar is dissolved and the liquid is boiling. | 7. Immediately pour over the vegetables in the bowl, toss to combine. | 8. Cover and refrigerate for at least 3 hours. | 9. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 15.6 3.7752 0.6759999999999999 0.1144
    carrot 1 52.48 12.2624 1.1904 0.3072
    red onion 1/2 - - - -
    white cabbage 1 cup sliced - - - -
    garlic clove 1 halved - - - -
    serrano chilies 2 halved - - - -
    salt 1 tablespoon - - - -
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    water 1/4 cup 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0

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



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