Pickled Cauliflower and Zucchini
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 17.3 g | (58 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 182.5 μg | (304 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 364 mg | (383 %) | ||
| Potassium | 2,076 mg | (52 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 smaller Cauliflower (about 650 g)
- 2 small Zucchini (about 300 g)
- 500 milliliters White vinegar
- ½ tsp white peppercorns
- 3 Tbsps sugar
- 4 Coriander
- 1 tsp salt
Preparation steps
1.
Rinse the jars in hot water, then drain on a kitchen towel.
2.
Rinse, trim, and cut the cauliflower in small florets.
3.
Rinse the zucchini, and cut off the ends. Cut into pieces equivalent in size to the caulflower.
4.
Bring the vinegar, 500 ml (approximately 17 ounces) of water, the peppercorns, sugar, salt, and coriander seeds to a boil. Add the cauliflower florets, and cook for about 4 minutes. Add the zucchini, bring back to a boil, and cook for an additional minute.
5.
Remove the vegetables, and divide into the prepared jars. Bring the cooking liquid to a boil, and then pour over the vegetables.
6.
Seal the jars. Cool the jars in a dark place. Let the vegetables pickle for 1 week before using.
