Preserved Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 42 g | (168 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 51 g |
Ingredients
- 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
Preparation steps
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.
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/.
