Pickled Cucumbers
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 30 min.
Ready in
Calories:
70
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 70 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms small, solid Cucumber
- 250 grams salt
- 50 grams fresh Horseradish
- 1 handful mixed Fresh herbs (such as Dill, bay leaf, parsley)
- 1 Tbsp Mustard seed
Preparation steps
1.
Rinse the cucumbers under running water, then drain well. Sprinkle the cucumbers generously with 100 g (approximately 4 ounces) of salt, then cover and let sit overnight.
2.
Peel and dice the horseradish. Rinse and dry the herbs, then remove the leaves.
3.
Layer the cucumbers, mustard seeds, and herbs into sterilized jars. Divide the remaining salt into the jars. Cover with boiling water, making sure the cucumbers are covered. Seal the jars tightly.
4.
Let infuse for 7 days at room temperature.
