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Pickled Cucumelon, Mexican Sour Gherkin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.641
Energy (kCal)179.6244
Carbohydrates (g)30.1763
Total fats (g)1.3572
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours. | 2. Rinse and drain. | 3. Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat. | 4. To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes. | 5. Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canning salt 1/8 cup 50.4333 0.0 11.22 0.2833
    melon 2 cups 120.36 28.8864 2.9736 0.6726
    water 1/2 cup 0.0 0.0 0.0 0.0
    apple cider vinegar 1 cup 50.4333 0.0 11.22 0.2833
    mustard seed 1/4 teaspoon 2.54 0.1404 0.1304 0.1812
    coriander seed 1/4 teaspoon 1.341 0.2475 0.0557 0.08
    cumin seed 1/4 teaspoon 1.9688 0.2323 0.0935 0.1169
    negilla seed 1/4 teaspoon 50.4333 0.0 11.22 0.2833
    epazote 1/4 teaspoon 0.0213 0.005 0.0002 0.0003
    honey 1 tablespoon - - - -
    cilantro 1/8 cup chopped 0.46 0.0734 0.0426 0.0104
    chili pepper 2 scored 2.5 0.5913 0.125 0.0125
    raspberry leaf 2 50.4333 0.0 11.22 0.2833

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



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