Preserved Small Cucumbers

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Preserved Small Cucumbers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 15 min.
Ready in
Calories:
6
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie6 kcal(0 %)
Protein0.12 g(0 %)
Fat0.18 g(0 %)
Carbohydrates1.9 g(1 %)
Sugar added0 g(0 %)
Roughage1.11 g(4 %)
Vitamin A19.09 mg(2,386 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.04 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.31 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.23 mg(2 %)
Potassium13.62 mg(0 %)
Calcium13.84 mg(1 %)
Magnesium1.53 mg(1 %)
Iron0.53 mg(4 %)
Zinc0.01 mg(0 %)
Saturated fatty acids0.03 g
Cholesterol0 mg

Ingredients

for
450
Ingredients
16 ounces baby gherkins
Sea salt
3 cups white wine vinegar
6 black peppercorns
6 allspice
1 Mace (whole blade)
3 cloves
4 bay leaves
How healthy are the main ingredients?
Macecloves

Preparation steps

1.
Put the gherkins in a shallow dish and cover with sea salt. Leave to stand overnight, then drain and rinse well.
2.
Put the vinegar, salt, spices and 2 bay leaves in a large pan and bring to a boil. Boil for 10 minutes, then remove from the heat, cover and leave until cold.
3.
Pack the gherkins into cold sterilised glass jars with the remaining bay leaves.
4.
Strain the cold vinegar mixture through a sieve over the gherkins, making sure that the jars are filled.
5.
Seal the jars and leave for 2 weeks before eating.