Marinated Leeks and Celery
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
172
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 190.3 μg | (317 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,647 mg | (41 %) | ||
| Calcium | 379 mg | (38 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- ½ kilogram Leeks (only the white and light green cleaned,)
- ½ kilogram Celery (trimmed)
- 1 tsp salt
- 250 milliliters White vinegar
- 1 Tbsp sugar
- 1 Tbsp Mustard seed
- 1 tsp black peppercorns
- 1 sprig rosemary
- 2 dried, red chili peppers
- 2 bay leaves
Preparation steps
1.
Rinse the jars in hot water, then drain on a kitchen towel. Rinse the leeks and celery, and chop into coarse pieces. Blanch in boiling salted water for 4 minutes, then drain well. Bring the vinegar, sugar, and 500 ml (approximately 17 ounces) of water to boil in a saucepan.
2.
Portion the leeks and celery into the jars. Place the spices and rosemary in the jars, and add one chili per jar. Fill the jars with the hot cooking liquid, and tightly seal.
3.
Place a tea towel in a large, high pot. Place the jars on top of the towel. Add enough water to come halfway up the sides of the jars. Bring to a boil slowly, then reduce the heat and simmer for 25 minutes. Remove the jars and let cool.
