Marinated Pickled Vegetables

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Marinated Pickled Vegetables
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
218
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie218 cal.(10 %)
Protein10 g(10 %)
Fat1 g(1 %)
Carbohydrates39 g(26 %)
Sugar added20 g(80 %)
Roughage10.4 g(35 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K112.5 μg(188 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.9 mg(64 %)
Folate165 μg(55 %)
Pantothenic acid2.3 mg(38 %)
Biotin18.8 μg(42 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C129 mg(136 %)
Potassium1,237 mg(31 %)
Calcium174 mg(17 %)
Magnesium87 mg(29 %)
Iron3.4 mg(23 %)
Iodine11 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids0.3 g
Uric acid161 mg
Cholesterol0 mg
Complete sugar35 g

Ingredients

for
4
Ingredients
4 large carrots
2 Zucchini (about 150 grams)
500 grams Cauliflower
500 grams yellow Beans
750 milliliters Vegetable broth
80 milliliters White vinegar
4 Tbsps sugar
4 bay leaves
salt
peppers
How healthy are the main ingredients?
CauliflowerCauliflowersugarcarrotZucchinisalt

Preparation steps

1.

Peel carrot cut into thin slices. Rinse, trim and cut cauliflower florets in half if desired. Rinse beans and snap off ends. Rinse and thinly slice zucchini.

2.

In a saucepan, combine broth with vinegar, sugar and bay leaf and season with salt and pepper. Bring to a boil briefly. Divide vegetables among mason jars and top with hot marinade. Seal tightly and let cool.