Bread and Butter Pickles
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 d 45 min.
Ready in
Calories:
217
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small Cucumber
- 125 grams salt
- 4 shallots
- 1 onion
- 600 milliliters White vinegar
- 150 grams sugar
- 4 Tbsps yellow Mustard seed
- 6 bay leaves
- 1 handful Dill
- 1 handful Tarragon
Preparation steps
1.
Peel the cucumbers, cut into slices, place in a mixing bowl and cover with salt. Refrigerate overnight.
2.
Drain the cucumbers the next day. Peel the shallots and onion and slice thinly.
3.
Combine the white wine vinegar, sugar, mustard, bay leaves and 600 ml of water in a saucepan and bring to a boil. Add the shallots, onion and cucumbers, remove from heat and let stand for 12 hours.
4.
Rinse the dill and tarragon, pat dry and remove the leaves. Rinse the glass jars in boiling water. Fill the glass jars with the cucumbers and herbs. Bring the vinegar mixture to a boil and pour over the cucumbers until they are completely submerged. Seal tightly and allow to cool. Store in the refrigerator.
