Pickled Dill Cucumbers
Pickled Dill Cucumbers - Perfect for a hearty snack
Healthy, because
Even smarter
Nutritional values
Cucumbers contain fistein - and this supports the brain in its work. The fruit vegetable also has many bitter substances to offer. These activate digestive juices and enzymes of the liver, gall bladder and pancreas.
Leave jars to infuse for at least 3 weeks. The cucumbers keep dark and cool for several months.
By the way, clean work is especially important when pickling, as this can reduce the risk of food spoilage. You can either sterilize your screw jars or preserving jars in the oven for 10-20 minutes at 180 degrees or alternatively boil them in a large pot of hot water.
(Percentage of daily recommendation)
| Calorie | 23 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 36 ozs small Cucumber (i.e. Persian or English)
- salt
- 5 Tbsps vinegar essence
- 5 ozs Raw cane sugar
- 1 handful Dill (with flowers)
- 2 Tbsps yellow Mustard seed
- ½ tsp black peppercorns
- 2 generous pinches Mace
Kitchen utensils
Preparation steps
Clean cucumbers, wash and cut diagonally into slices about 1/4 inch thick. Sprinkle cucumbers with salt and let them stand for about 2 hours. Then rinse and pat dry.
Boil vinegar with 7 ounces of water, sugar, and salt until the crystals are dissolved. Then let it cool down again.
Wash dill and shake dry. Place cucumbers with dill and dill flowers in 2 sterile preserving jars. Sprinkle mustard seeds, peppercorns and mace over each.
Boil the broth again, pour hot over the cucumbers and cover with it. Close jars tightly, invert and place on lid. After 10 minutes, turn over again and let cool.
