Preserved Vegetables

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Preserved Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
456
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie456 kcal(22 %)
Protein7.16 g(7 %)
Fat1.63 g(1 %)
Carbohydrates101.37 g(68 %)
Sugar added31.25 g(125 %)
Roughage0.25 g(1 %)
Vitamin A1,686.06 mg(210,758 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0 mg(0 %)
Niacin0.05 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.81 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.13 mg(0 %)
Potassium9.99 mg(0 %)
Calcium70.96 mg(7 %)
Magnesium5.29 mg(2 %)
Iron0.14 mg(1 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.01 g
Cholesterol0 mg

Ingredients

for
3
For the vegetables
1 kilogram mixed Vegetables (equal amounts of carrots, turnip greens, green beans etc)
For the infusion
350 milliliters Herb vinegar
750 milliliters water
30 grams salt
125 grams cane sugar
Dill (chopped)
For preserving
1 teaspoon Mustard seed
1 teaspoon Coriander
How healthy are the main ingredients?
saltDill

Preparation steps

1.

For the vegetables, rinse them all and cut into roughly equal pieces. Blanch everything for about 5 minutes in salted water and then pour through a sieve, collecting the cooking juices. Plunge the vegetables immediately into ice-cold water and drain.

For the infusion, measure the cooking juices and make up to 750 ml volume with water if necessary (approximately 3 cups). Season with salt, sugar, dill and vinegar and bring to a boil.

2.

For preserving, layer the spices and vegetables in the jars, leaving about a 2 cm space at the top for the lid (approximately 3/4 inch). Pour in the boiling infusion and close the lids immediately. Carefully turn the jars upside down to cool.

Tip: To preserve the vegetables for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.

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