Pickled Veggies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
152
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 9.35 g | (10 %) | ||
| Fat | 1.49 g | (1 %) | ||
| Carbohydrates | 29.75 g | (20 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 10.54 g | (35 %) |
more nutritional values
| Vitamin A | 86.04 mg | (10,755 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.13 mg | (1 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 3.62 mg | (30 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 223.06 μg | (74 %) | ||
| Pantothenic acid | 2.03 mg | (34 %) | ||
| Biotin | 4.83 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 242.31 mg | (255 %) | ||
| Potassium | 1,164.09 mg | (29 %) | ||
| Calcium | 175.6 mg | (18 %) | ||
| Magnesium | 76.61 mg | (26 %) | ||
| Iron | 3.78 mg | (25 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.28 mg | (16 %) | ||
| Saturated fatty acids | 0.37 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Broccoli
- 1 small Cauliflower
- ¼ l White vinegar
- salt
- 1 Tbsp peppercorns
- 4 allspice
- 2 bay leaves
- 4 garlic cloves
- 2 onions
- 2 tsps sugar
Preparation steps
1.
Rinse the broccoli and cauliflower, drain and cut into florets. Blanch the broccoli in boiling salted water for 5 minutes then drain.
2.
Place the cauliflower florets in a saucepan with 1 liter (approximately 4 cups) water, salt and spices and cook for 8 minutes. Peel the onions and cut into rings. Peel the garlic cloves and chop coarsely. Distribute the vegetables between glasses.
3.
Add the onion, garlic, vinegar and sugar to the cauliflower cooking liquid, bring to a boil then pour into the jars to cover the vegetables and seal. Let infuse for at least 1 week.
