Pickled Asparagus
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 195 μg | (325 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 541 μg | (180 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,255 mg | (31 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 1 ½ kilograms Asparagus
- salt
- 500 milliliters White vinegar
- 250 milliliters white wine
- 50 grams sugar
- 2 tsps peppercorns
- 4 sprigs Tarragon
Preparation steps
1.
Rinse and peel the asparagus and trim to the same length.
2.
Boil 750 ml of water (approximately 3 cups), add 2 teaspoons of salt and blanch the asparagus for about 6 minutes. Lift and drain. Reduce the cooking liquid over high heat to about half. Mix in the vinegar, white wine, sugar and peppercorns and bring to a boil again. Rinse the tarragon branches, shake dry and layers with the asparagus upright in the glasses. Pour the boiling liquid over the top. Seal the jars immediately and allow to cool.
