Preserved Vegetables

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Preserved Vegetables
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
250
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie250 cal.(12 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates51 g(34 %)
Sugar added42 g(168 %)
Roughage4.4 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K20 μg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.3 mg(21 %)
Folate111 μg(37 %)
Pantothenic acid1 mg(17 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C65 mg(68 %)
Potassium912 mg(23 %)
Calcium41 mg(4 %)
Magnesium60 mg(20 %)
Iron2 mg(13 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.1 g
Uric acid37 mg
Cholesterol0 mg
Complete sugar51 g

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 tsp Mustard seed
1 tsp 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/.