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Armenian Sweet and Sour Garlic Pickles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8098
Energy (kCal)181.884
Carbohydrates (g)42.9093
Total fats (g)1.7117
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the peeled garlic in a sterile glass jar and add the salt and sugar. Cover and shake to mix. Let stand on the counter for 1-2 hours shaking every now and then to get the garlic to start to break down and give off its liquid. | 2. Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil. | 3. Add the peppercorns, the sliced or torn chili peppers and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture. | 4. Cover and shake well. | 5. Store refrigerated for at least 2 weeks before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head garlic 2 cloves peeled 8.94 1.9836 0.3816 0.03
    salt 3 tablespoons - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    pomegranate juice 1 cup unsweetened 134.46 32.6937 0.3735 0.7221
    white wine vinegar 1/4 cup - - - -
    black peppercorn 1 tablespoon crushed - - - -
    red chili pepper 3 hot - - - -
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596

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



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