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Mixed Japanese Pickle Sticks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.9735
Energy (kCal)509.2566
Carbohydrates (g)23.2338
Total fats (g)4.0852
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut zucchini, cucumbers and radish into lengthwise spears. Set aside. | 2. Combine vinegar, water, mirin and salt in a small saucepan and bring to a boil. | 3. Remove hot jars from canner. | 4. Place 4 peppercorns and 2 allspice in each jar. | 5. Pack vegetables into jars. | 6. Pour hot vinegar mixture into jars to within 1/2 inch of rim (head space). | 7. Process 10 minutes for pint jars. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 2.31 0.3421 0.2981 0.044000000000000004
    pickling cucumber 1 lb 403.4676 0.0 89.7602 2.2667
    white radish 1 lb peeled 63.503 11.9295 4.9895 0.4536
    rice vinegar 2 cups 403.4676 0.0 89.7602 2.2667
    water 1 cup 0.0 0.0 0.0 0.0
    mirin 1/4 cup 403.4676 0.0 89.7602 2.2667
    pickling salt 2 tablespoons 403.4676 0.0 89.7602 2.2667
    black peppercorn 16 403.4676 0.0 89.7602 2.2667
    allspice 8 39.976 10.9622 0.9257 1.3209

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



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