Pickled Cucumbers

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Pickled Cucumbers
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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)
Calorie70 cal.(3 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K65 μg(108 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate81 μg(27 %)
Pantothenic acid1.2 mg(20 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C56 mg(59 %)
Potassium914 mg(23 %)
Calcium104 mg(10 %)
Magnesium45 mg(15 %)
Iron1.5 mg(10 %)
Iodine15 μg(8 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.3 g
Uric acid40 mg
Cholesterol0 mg
Complete sugar10 g

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
How healthy are the main ingredients?
CucumberHorseradishsalt

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.

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