Orange Spiced Pickles
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
13 h.
Preparation
Calories:
3421
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,421 cal. | (163 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 766 g | (511 %) | ||
| Sugar added | 699 g | (2,796 %) | ||
| Roughage | 26.9 g | (90 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 325 μg | (542 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 419 μg | (140 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 291 mg | (306 %) | ||
| Potassium | 5,442 mg | (136 %) | ||
| Calcium | 547 mg | (55 %) | ||
| Magnesium | 424 mg | (141 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 765 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 ½ kilograms Braised Cucumbers
- 1 l apple cider vinegar
- 700 grams sugar
- 1 Tbsp salt
- 12 cloves
- 2 tsps Mustard seed
- 1 Orange (zested)
Preparation steps
1.
Rinse the cucumbers, cut into thick slices and place in a large saucepan. Add the vinegar, 1/2 liter (approximately 2 cups) of water, sugar, salt, cloves, mustard seeds and orange zest to the saucepan and bring to a boil. Cook for about 4 minutes, until the cucumbers are translucent.
2.
Remove the cucumber slices with a slotted spoon and place into clean, glass jars. Boil the pickling liquid for about 10 minutes then pour over the cucumber slices, ensuring that they are completely submerged. Seal tightly and refrigerate for 1 month before serving. Use within 3 months.
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