Pickled Zucchini

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Pickled Zucchini
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
69
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie69 cal.(3 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage2.2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate22 μg(7 %)
Pantothenic acid0.2 mg(3 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35 mg(37 %)
Potassium404 mg(10 %)
Calcium54 mg(5 %)
Magnesium41 mg(14 %)
Iron2.2 mg(15 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.2 g
Uric acid47 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
3 medium sized Zucchini
salt
peppers
1 tsp Mustard seed
1 tsp Mace (ground)
½ stalk cinnamon
1 pc ginger (chopped)
cilantro
125 milliliters white wine
1 splash apple cider vinegar
1 pinch sugar
½ tsp Curry powder (to taste)
2 Star anise
How healthy are the main ingredients?
gingerapple cider vinegarsugarZucchinisaltMace

Preparation steps

1.

Peel the zucchini and cut into small cubes. Mix with the remaining ingredients in a pot, cover and boil. Let stand for approximately 5 minutes, then bring to the boil again. Remove the cinnamon stick and star anise and fill the glasses while hot. Cover immediately. Let cool down.

2.

Before serving, slightly warm up the pickled zucchini.