Pickled cucumber recipe. Calorie, chemical composition and nutritional value.

Ingredients Pickles

cucumber 5000.0 (gram)
dill 75.0 (gram)
horseradish root 15.0 (gram)
horseradish root 15.0 (gram)
garlic onion 10.0 gram (cold processing)
hot pepper 3.0 gram (cold processing)
black currant 25.0 gram (cold processing)
cherry25.0 gram (cold processing)
вода2000.0 gram (cold processing)
table salt 60.0 gram (cold processing)
Method of preparation

Pickled cucumbers are an excellent addition to fish dishes, as well as to vegetable dishes and to the carbohydrate table. For pickling, it is better to select small, strong cucumbers. It is not recommended to store plucked cucumbers before the ambassador. If circumstances force you to delay the cucumber ambassador for a while, soak them in cold water. Brine: for 2 liters of water 60-70 g of table salt. Sort cucumbers, rinse. Rinse the greens and cut into pieces. At the bottom of the barrel, put about half of the herbs and spices, then put the cucumbers in rows up to half the barrel, put another third of the herbs on them, again the cucumbers in rows and put the remaining herbs and spices on top. Close the filled keg and pour the brine through the tongue-and-groove hole. You can leave the barrel open, then you need to cover the cucumbers with a clean cloth, put wooden circles and a little oppression from solid stones so that the cucumbers do not float up after pouring them with brine. The first 3 days the barrel of cucumbers is best kept at room temperature, and then placed in the cellar.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value11.2 kCal1684 kCal0.7%6.3%15036 g
Proteins0.6 g76 g0.8%7.1%12667 g
Fats0.08 g56 g0.1%0.9%70000 g
Carbohydrates2.2 g219 g1%8.9%9955 g
organic acids34 g~
Alimentary fiber1.4 g20 g7%62.5%1429 g
Water95.2 g2273 g4.2%37.5%2388 g
Ash0.4 g~
Vitamin A, RE50 μg900 μg5.6%50%1800 g
Retinol0.05 mg~
Vitamin B1, thiamine0.02 mg1.5 mg1.3%11.6%7500 g
Vitamin B2, riboflavin0.03 mg1.8 mg1.7%15.2%6000 g
Vitamin B5, pantothenic0.2 mg5 mg4%35.7%2500 g
Vitamin B6, pyridoxine0.03 mg2 mg1.5%13.4%6667 g
Vitamin B9, folate3 μg400 μg0.8%7.1%13333 g
Vitamin C, ascorbic8.5 mg90 mg9.4%83.9%1059 g
Vitamin E, alpha tocopherol, TE0.07 mg15 mg0.5%4.5%21429 g
Vitamin H, biotin0.6 μg50 μg1.2%10.7%8333 g
Vitamin PP, NE0.1996 mg20 mg1%8.9%10020 g
niacin0.1 mg~
Potassium, K101.9 mg2500 mg4.1%36.6%2453 g
Calcium, Ca21.3 mg1000 mg2.1%18.8%4695 g
Magnesium, Mg10.4 mg400 mg2.6%23.2%3846 g
Sodium, Na9.4 mg1300 mg0.7%6.3%13830 g
Sulfur, S1.6 mg1000 mg0.2%1.8%62500 g
Phosphorus, P29.8 mg800 mg3.7%33%2685 g
Chlorine, Cl540.1 mg2300 mg23.5%209.8%426 g
Trace Elements
Aluminum, Al288.6 μg~
Bohr, B0.6 μg~
Vanadium, V0.08 μg~
Iron, Fe0.7 mg18 mg3.9%34.8%2571 g
Iodine, I2.1 μg150 μg1.4%12.5%7143 g
Cobalt, Co0.8 μg10 μg8%71.4%1250 g
Manganese, Mn0.1262 mg2 mg6.3%56.3%1585 g
Copper, Cu71.2 μg1000 μg7.1%63.4%1404 g
Molybdenum, Mo.1.8 μg70 μg2.6%23.2%3889 g
Nickel, Ni0.05 μg~
Rubidium, Rb0.2 μg~
Fluorine, F11.6 μg4000 μg0.3%2.7%34483 g
Chrome, Cr4.1 μg50 μg8.2%73.2%1220 g
Zinc, Zn0.1538 mg12 mg1.3%11.6%7802 g
Digestible carbohydrates
Starch and dextrins0.1 g~
Mono- and disaccharides (sugars)1.8 gmax 100 г

The energy value is 11,2 kcal.

Salted cucumbers rich in vitamins and minerals such as: chlorine – 23,5%
  • Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
  • 14 kCal
  • 40 kCal
  • 59 kCal
  • 59 kCal
  • 149 kCal
  • 40 kCal
  • 44 kCal
  • 52 kCal
  • 0 kCal
  • 0 kCal
Tags: How to cook, calorie content 11,2 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pickled cucumbers, recipe, calories, nutrients

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