Preserved Spiced Vegetables
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 20 min.
Ready in
Calories:
93
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 red peppers (quartered)
- 2 onions (quartered)
- 4 yellow Plum
- 3 cloves garlic cloves (crushed)
- 1 ½ tsps Turmeric
- ½ tsp Chili powder
- 2 tsps ground ginger
- 2 tsps salt
- 2 Tbsps sugar
- 2 ½ cups White vinegar
- ⅞ cup water
Preparation
Kitchen utensils
1 Measuring cups, 1 Pot mit Deckel, 1 Sieve, 1 Wooden spoon, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Slotted spatula, 1 Tablespoon, 1 Non-stick pan, 1 Paper towel, 1 Small bowl
Preparation steps
1.
Cover the vegetables and plums with boiling water and stand for 1 minute, then drain.
2.
Mix together the garlic, spices, salt, sugar, vinegar and water. Pour over the vegetables in a pan.
3.
Bring to a boil and cook for 10 minutes. Cool, cover and leave to pickle for 24 hours before serving.
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