Jar of Preserved Veggies
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
111
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 6.8 μg | (34 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 56.3 μg | (125 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,530 mg | (38 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 10 cups Mixed Mushrooms (e. g. button mushrooms)
- 4 cloves garlic cloves
- 1 tsp Juniper Berry
- 1 tsp peppercorns
- 1 tsp Mustard seed
- 2 sprigs rosemary
- 4 fresh bay leaves
- ⅞ cup Herb vinegar
- 1 Tbsp Sea salt
Preparation steps
1.
Clean the mushrooms thoroughly with a kitchen cloth and slice thinly. Peel and halve the garlic.
2.
Put the vinegar into a pan with the sea salt, bay leaves, rosemary, peppercorns, juniper berries and approximately 400 ml water and bring to the boil.
3.
Add the mushrooms, return to the boil and simmer for about 5 minutes.
4.
Pack into prepared jars and fill the jars with the pickling liquid. The mushrooms should be completely covered.
5.
Seal well, stand the jars on their heads and allow to cool slightly. Then turn over and leave to cool completely.
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