Pickled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 500 grams carrots
- 500 grams Cauliflower
- 400 grams Beans
- 1 Bell pepper
- 1 Bell pepper
- 200 grams Pearl onion
- 200 grams button Mushroom
- 750 milliliters White vinegar
- 200 grams sugar
- 3 Tbsps salt
- 5 centimeters Horseradish
- 1 Tbsp Mustard seed
- 1 Tbsp peppercorns
- 4 Juniper berries
- 1 bay leaf
Preparation steps
Step 1
Peel carrots and cut with a serrated knife.
Divide cauliflower into florets. Rinse, trim and halve beans.
Rinse and halve peppers, remove seeds and ribs and dice. Peel onions. Wipe mushrooms clean.
Step 2
Peel horseradish and cut into thin slices.
In a pot, bring vinegar, 500 ml (approximately 2 cups) water, sugar, salt, horseradish, mustard seeds, peppercorns, juniper berries and bay leaf to a boil. Simmer a few minutes.
Step 3
Meanwhile, blanch carrots, cauliflower, beans, peppers and onions in a pot of salted boiling water, about 4 minutes. Add mushrooms and cook 2 minutes more. Vegetables should be tender, but still al dente.
Step 4
Drain vegetables in a colander. Divide among prepared jars.
Step 5
Immediately cover vegetables with boiling brine. Seal jars and let cool. After 3 days, drain brine and bring to a boil again. Season if necessary. Add vegetables and additional water or vinegar to cover, if needed. Return vegetables to jars and refrigerate for up to 5-6 months.
