Pickled Zucchini and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 215 mg | (226 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the zucchini
- 2 medium sized Zucchini (yellow and green)
- 1 carrot
- 1 size onion
- 1 tsp Mustard seed
- Vinegar (to load)
- For the peppers
- 1 kilogram colorful Bell pepper
- 2 chili peppers
- 5 garlic cloves
- salt
- 250 milliliters Wine vinegar
- 25 grams sugar
Preparation steps
For the zucchini: Trim the zucchini and quarter lengthwise. With a mandoline, cut the zucchini, carrot and onion into 2 mm (approximately scant 1/8-inch) thin slices. Mix well, pour into jars, pour vinegar over and seal.
Store 6-8 weeks in a cool, dark place.
For the peppers: Rinse the peppers, halve lengthwise, remove the seeds and white ribs and peel them with a peeler. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and cut into thin strips. Peel the garlic and finely chop. Blanch the peppers in a pot of boiling salted water, briefly, Lift out and drain 2-4 minutes. Mix the peppers with the chilies.
In a saucepan, mix the water with the vinegar, sugar, garlic and 2 teaspoons salt and bring to a boil. Divide the peppers among jars, pour the vinegar mixture over, close tightly and let stand in a cool, dry place before serving.
