Mixed Pickles
Healthy, because
Even smarter
Nutritional values
A colourful mix of vegetables also provides a good mix of vital substances: The cauliflower keeps our heart beating with potassium. The carrots are full of roughage, one of which is pectin, which satiates us for a long time and is good for digestion. The plant pigment beta-carotene makes the carrots beautifully orange and gives us a fresh complexion.
With the Mixed Pickles recipe you can extend the season of the vegetables used and thus benefit from your (own) harvest in winter and spring. The pickled vegetables taste especially good with a snack.
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 20.9 g | (70 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 251.3 μg | (419 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 333 μg | (111 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 3,459 mg | (86 %) | ||
| Calcium | 383 mg | (38 %) | ||
| Magnesium | 255 mg | (85 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 71 g |
Ingredients
- Ingredients
- 15 small Cucumber
- salt
- 1 Cauliflower
- 500 grams carrots
- 400 grams small, green Beans
- 400 grams small onions
- 2 ½ liters Vinegar (with 5% acidity)
- 200 grams sugar
- 20 peppercorns
- 2 Tbsps Mustard
- 3 Tbsps white wine
Preparation steps
Peel the cucumber, cut into small pieces, shower with 2 tablespoons of salt and let it sit overnight.
The next day, divide the cauliflower into florets and rinse them.
Trim and rinse the carrots and cut into thick slices. Peel and rinse the beans.
Cook each of the vegetables separately for 5 minutes in salted water. Remove, drain and transfer to large jars along with the cucumber pieces.
Peel the onions and place in the jars with the vegetables.
Combine the vinegar with the sugar and spice grains in a pot, bring to a boil and then allow to cool completely. Mix in the mustard and the white wine.
Pour the liquid over the vegetables until they are completely covered. Close the jars and leave to marinate for at least 2 weeks in a cool, dark place before serving.
Store in the refrigerator.
