Marinated Cucumbers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
368
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 130 μg | (217 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,867 mg | (47 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 70 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 kilograms firm Cucumber
- 150 grams salt
- 3 sprigs Dill
- 1 Tbsp red peppercorns
- 1 organic lemon
- 350 milliliters White vinegar
- 100 grams sugar
Preparation steps
1.
Rinse the cucumbers and quarter lengthwise. Mix with the salt, and rest overnight in a cool place.
2.
Rinse the cucumbers and drain well. Layer the cucumbers, dill, and peppercorns into the sterilized, prepared jars. Rinse the lemon in hot water, pat dry, and cut into slices. Bring the lemon, 350 ml (approximately 12 ounces) of water, vinegar, and sugar to a boil. Pour the hot liquid over the cucumbers. Seal tightly and rest in a cool, dark place. Let infuse for 2 weeks before using.
