Lightly salted cucumbers
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| Ingredient | Qty, g | |
|---|---|---|
| Cucumbers ? 1 pc ≈ 150 g 1000 g ≈ 6.7 sheet | ||
| Dill umbrellas | ||
| Currant leaves | ||
| Bay leaf | ||
| Allspice | ||
| Garlic ? 1 pc ≈ 5 g 30 g ≈ 6 sheet | ||
| Water | ||
| Cooking salt | ||
| Product release: | 1 037 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 10 min | ||
| 10 min | ||
| 10 min | ||
| 20 h | ||
20 h 40 min | ||
|---|---|---|
| Proteins | 0.8 g |
| Fats | 0.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.4 g |
| Calories | 19 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 5.8 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.56 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 416 |
| Weight loss | Detention | Set |
|---|---|---|
| 2% | 1% | 1% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Thoroughly wash the cucumbers (1 kg). Cut off the ends, then place the cucumbers in cold water for a few hours.
Prepare a large pot: place at the bottom
Currant leaves enhance the flavor of the cucumbers and help maintain their crunchiness.
If unavailable, black currant leaves can be substituted with cherry, horseradish, oak, or grape leaves.
If none of these are available, add horseradish root or more garlic.
After that, carefully place the cucumbers in the pot. On top, place the remaining currant leaves (1 pcs) and dill (3 sprigs).
Now let’s prepare the brine. Boil water and add one heaping tablespoon of salt for each liter.
Mix well until the salt is completely dissolved.
Then pour the hot brine (after boiling, turn off the heat and wait 10 minutes) over the cucumbers, keeping them covered.
Cover the pot with a plate, place a weight on it if necessary, and leave it on the table.
Salting time: 16-20 hours.