Pickled Cucumbers

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Average: 5 (1 vote)
(1 vote)
Pickled Cucumbers
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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)
Calorie192 cal.(9 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates42 g(28 %)
Sugar added37 g(148 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin K38.6 μg(64 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.2 mg(14 %)
Folate32 μg(11 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium424 mg(11 %)
Calcium41 mg(4 %)
Magnesium29 mg(10 %)
Iron1.4 mg(9 %)
Iodine7 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.2 g
Uric acid18 mg
Cholesterol0 mg
Complete sugar41 g

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
How healthy are the main ingredients?
Cucumberhoneygingersaltonion

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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