Preserved Vegetables

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Preserved Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 cup contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein4.34 g(4 %)
Fat1.21 g(1 %)
Carbohydrates96.79 g(65 %)
Sugar added75.45 g(302 %)
Roughage6.33 g(21 %)
Vitamin A1,418.86 mg(177,358 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.32 mg(23 %)
Folate47.04 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C58.53 mg(62 %)
Potassium556.15 mg(14 %)
Calcium132.24 mg(13 %)
Magnesium40.98 mg(14 %)
Iron3.77 mg(25 %)
Zinc0.74 mg(9 %)
Saturated fatty acids0.17 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
2 carrots (peeled and quartered lengthwise)
2 zucchini (peeled and quartered lengthwise)
2 cups White vinegar
2 cups water
¼ cup kosher salt
2 bay leaves
¾ cup sugar
1 lemon (zested and juiced)
1 teaspoon peppercorns
1 teaspoon Coriander
How healthy are the main ingredients?
sugarsaltcarrotzucchinilemon

Preparation steps

1.
Blanch carrots and zucchini for 2 to 4 minutes. Cool in ice water, then put in assemble standing straight in 2 glass jars.
2.
Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.