Canned Pickled Cucumbers
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 20 min.
Ready in
Calories:
54
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 54 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 kilograms small, solid Cucumber
- 250 grams salt
- 1 bunch Dill (fresh)
- 6 garlic cloves (sliced)
- 2 onions (red, cut into rings)
- 2 Tbsps peppercorns
Preparation steps
1.
Rinse cucumbers under running water well and drain. Rub each cucumber with plenty of salt and let stand overnight in a covered bowl.
2.
Next day, layer cucumbers in large preserving jars, placing some dill, onions, peppercorns and garlic slices between all layers. Season with salt and fill jars with boiling water, making sure that cucumbers are completely covered with water. Seal jars well and let stand for at least 7 days at room temperature. Can be stored for 4 weeks in a cool place.
