Mixed Pickled Vegetables
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
447
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 20.5 g | (68 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 153.5 μg | (256 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 347 μg | (116 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 50.5 μg | (112 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 435 mg | (458 %) | ||
| Potassium | 2,897 mg | (72 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 231 mg | (77 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 58 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 100 grams green Beans
- 150 grams Cauliflower
- 150 grams carrots
- 150 grams red Bell pepper
- 100 grams yellow Bell pepper
- 100 grams Pearl onion
- 150 grams small button Mushroom
- 500 milliliters White vinegar
- 20 grams sugar
- 4 Tbsps salt
- 1 Tbsp yellow Mustard seed
- 1 Tbsp black peppercorns
Preparation steps
1.
Rinse the green beans and snip the ends. Rinse the cauliflower and cut into florets. Peel the carrots, and cut into slices. Rinse and halve the peppers. Remove the seeds and cut into pieces. Peel and halve the onions. Clean the mushrooms and wipe with a damp kitchen towel. Blanch the beans, cauliflower, mushrooms, and pearl onions in boiling salted water for 3 minutes. Remove, and drain.
2.
Season the peppers, and set aside for about 20 minutes.
3.
Bring the vinegar, sugar, salt, and 150 ml (approximately 5 ounces) of water to a boil.
4.
Divide the vegetables, mustard seeds, and peppercorns into sterilized jars, and then cover with the pickling liquid. Seal tightly, and let cool completely. Let infuse for at least 2 days until using.
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