Colorful Pickled Vegetables

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Colorful Pickled Vegetables
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
447
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie447 cal.(21 %)
Protein20 g(20 %)
Fat2 g(2 %)
Carbohydrates66 g(44 %)
Sugar added20 g(80 %)
Roughage20.5 g(68 %)
Vitamin A2.7 mg(338 %)
Vitamin D2.9 μg(15 %)
Vitamin E7.4 mg(62 %)
Vitamin K153.5 μg(256 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1 mg(91 %)
Niacin14.6 mg(122 %)
Vitamin B₆1.6 mg(114 %)
Folate347 μg(116 %)
Pantothenic acid6.3 mg(105 %)
Biotin50.5 μg(112 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C435 mg(458 %)
Potassium2,897 mg(72 %)
Calcium285 mg(29 %)
Magnesium231 mg(77 %)
Iron8.4 mg(56 %)
Iodine45 μg(23 %)
Zinc3.8 mg(48 %)
Saturated fatty acids0.4 g
Uric acid266 mg
Cholesterol0 mg
Complete sugar58 g

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
How healthy are the main ingredients?
CauliflowerCauliflowercarrotsugarsalt

Preparation steps

1.

Rinse the green beans, and remove the ends. Rinse the cauliflower, then divide into florets. Peel and slice the carrots. Rinse and halve the peppers. Remove the seeds and coarsely chop. Peel the onions. Clean the mushrooms, then wipe with a damp kitchen towel. Blanch the beans, cauliflower, and onions in boiling salted water for 3 minutes, then rinse under cold water and drain.

2.

Bring the vinegar, sugar, salt, and 150 ml (approximately 5 ounces) of water to a boil.

3.

Layer the vegetables, mustard seeds, and peppercorns into hot, sterilized jars. Cover with the hot cooking liquid until everything is covered, and seal tightly.

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