Colorful Pickled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 262 mg | (276 %) | ||
| Potassium | 1,280 mg | (32 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 500 grams carrots
- 2 yellow Bell pepper
- 2 Red Bell pepper
- 300 grams small white button Mushroom
- 4 Red Pepperoncini
- 4 green Pepperoncini
- 750 milliliters White vinegar
- 500 milliliters water
- 100 grams sugar
- 4 Tbsps salt
Preparation steps
Peel carrot and cut into thick slices.
Rinse and halve the peppers, remove seeds and ribs and cut into cubes.
Peel the onions and wipe the mushrooms with paper towels.
Rinse the pepperoncini.
Bring vinegar, water, salt and sugar to the boil and simmer for about 5 minutes.
Blanch the vegetables, but not the mushrooms, in boiling salted water 4 to 5 minutes. After 2 minutes. add the mushrooms. Pour into a colander and drain.
Divide the vegetables into prepared jars with a twist-off lid and fill with the hot liquid, totally covering the vegetables. Seal the jars immediately and keep in a cool and dark place. After 3 days, pour off the liquid, bring to a boil and pour over the vegetables again. Seal the jars well and store in a cool and dark place. Storage time: 5 - 6 months.
Tip: To preserve the vegetables for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
