Pickled Fennel
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Calories:
76
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Fennel
- 1 chili pepper
- ¼ l Wine vinegar
- ¼ l water
- 25 grams sugar
- 1 tsp green peppercorns
- 1 Star anise
- 1 sprig rosemary
- 8 garlic cloves
- salt
Preparation steps
1.
Rinse and trim the fennel. Quarter lengthwise and blanch for 4 minutes in boiling salted water. Remove from the water and drain thoroughly.
2.
Peel and finely dice the garlic. Bring the garlic, vinegar, water, chili, and spices to a boil. Pour over the fennel, cover, and let stand overnight.
3.
The following day, drain the vegetables. Bring the liquid to a boil. Place the fennel into prepared jars. Pour the boiling cooking liquid over the fennel, and seal the jars tightly.
