Pickled Celery
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
135
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 kilograms Celery
- 2 chili peppers
- 6 garlic cloves
- 100 grams Sea salt
- 100 milliliters White vinegar
- 100 grams sugar
Preparation steps
1.
Rinse, trim and cut celery into 4 cm long (approximately 1 1/2-inch long) pieces.
2.
Cut chiles crosswise into rings.
3.
In a saucepan, combine vinegar with 500 ml (approximately 2 cups) water, sugar and sea salt. Bring to a boil. Add celery, garlic and chiles and simmer about 2 minutes. Pour mixture into prepared jars and seal. Refrigerate up to 3 weeks. Tip: To preserve pickled celery longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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