Pickled Celery Root
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 9.66 g | (10 %) | ||
| Fat | 4.32 g | (4 %) | ||
| Carbohydrates | 51.16 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.42 g | (41 %) |
more nutritional values
| Vitamin A | 2.47 mg | (309 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.95 mg | (16 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 3.85 mg | (32 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 44.9 μg | (15 %) | ||
| Pantothenic acid | 1.79 mg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42.14 mg | (44 %) | ||
| Potassium | 1,673.21 mg | (42 %) | ||
| Calcium | 293.89 mg | (29 %) | ||
| Magnesium | 120.46 mg | (40 %) | ||
| Iron | 6.78 mg | (45 %) | ||
| Zinc | 1.98 mg | (25 %) | ||
| Saturated fatty acids | 0.48 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 kilogram Celery root
- 1 Tbsp Coriander
- 1 Tbsp Mustard seed
- 1 garlic clove
- 5 Cumin umbels (or 1 tablespoon cumin seeds)
- 15 grams salt
Preparation steps
1.
Rinse, trim, and slice the celery root into 1/2 cm (approximately 1/4 inch) thick pieces. Layer the celery root with the coriander seeds, mustard seeds, peeled garlic cloves, and caraway seeds in the prepared jars.
2.
Bring the salt and 750 ml (approximately 25 ounces) of water to a boil. Let cool slightly, then pour into the jars, until everything is covered completely. Seal tightly and let infuse for 1 week at room temperature. Transfer the jars to a cool, dark place for 5 more weeks before using.
