Pickled Cucumbers
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 55 min.
Ready in
Calories:
192
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
- Ingredients
- 1 kilogram Cucumber
- salt
- 1 onion
- 180 milliliters Fruit Vinegar
- 6 Tbsps lemon juice
- 250 grams honey
- 1 tsp Mustard seed
- 1 tsp ground ginger
Preparation steps
1.
Peel the cucumber, halve lengthwise, scrape out the seeds and cut into 2 cm cubes. Sprinkle with a bit of salt. Cover and let sit overnight in the refrigerator.
2.
Peel the onion and cut into thin rings. In a pot, boil the vinegar, lemon juice, honey, mustard seeds and ginger. Simmer for 5-10 minutes, until the honey is dissolved. Simmer the cucumber and onion together in small batches for about 4 minutes, until they look slightly translucent. Pour the hot mixture into clean glasses. Close tightly. Turn the jars upside down for 5 minutes. Then turn and leave to cool. Let stand for a few weeks before consumption, to allow time to pickle.
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