Pickled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 25.9 g | (86 %) |
| Vitamin A | 8.4 mg | (1,050 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 96 μg | (160 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 335 μg | (112 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 37.9 μg | (84 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 3,360 mg | (84 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 272 mg | (91 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 126 g |
Ingredients
- Ingredients
- 10 small carrots
- 200 grams Snow peas
- 2 Kohlrabi
- 4 scallions
- salt
- 100 milliliters dry white wine
- 400 milliliters White vinegar
- 150 grams sugar
- 2 bay leaves
Preparation steps
Rinse and peel the carrots and trim the tops to about 1 cm 9approximately 3/8 inch). Rinse the snow peas and remove the tough strings. Peel the kohlrabi and cut into 1.5 cm (approximately 1/2 inch) thick strips. Rinse the scallions and cut into 6 cm (approximately 2.5 inch) long pieces. Blanch the vegetables in boiling salted water for about 3 minutes. Drain and reserve about 250 ml of the cooking liquid. Place the vegetables into clean glass jars.
Bring the vegetable cooking water, white wine, vinegar, sugar, salt and bay leaves to a boil and simmer until the sugar and salt have dissolved. Remove the bay leaves and pour the liquid into the glass jars, making sure the vegetables are fully submerged. Seal the jars tightly and refrigerate for 1-2 weeks before serving.
