Jar of Preserved Veggies

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Jar of Preserved Veggies
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
29
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie29 kcal(1 %)
Protein1.23 g(1 %)
Fat0.18 g(0 %)
Carbohydrates6.39 g(4 %)
Sugar added0 g(0 %)
Roughage0.57 g(2 %)
Vitamin A6.61 mg(826 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.06 mg(4 %)
Folate11.28 μg(4 %)
Pantothenic acid0.66 mg(11 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C0.73 mg(1 %)
Potassium205.19 mg(5 %)
Calcium19.77 mg(2 %)
Magnesium5.93 mg(2 %)
Iron0.72 mg(5 %)
Zinc0.49 mg(6 %)
Saturated fatty acids0.01 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
10 cups Mixed Mushrooms (e. g. button mushrooms)
4 cloves garlic
1 teaspoon Juniper Berry
1 teaspoon peppercorns
1 teaspoon Mustard seed
2 sprigs rosemary
4 fresh bay leaves
cup Herb vinegar
1 tablespoon Sea salt
How healthy are the main ingredients?
Mushroomgarlicrosemary

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.