Preseved Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 200 grams carrots
- 200 grams Celery root
- 200 grams Cauliflower
- 200 grams red Bell pepper
- 2 garlic cloves
- 1 bunch mixed Fresh herbs (such as parsley, chervil, lovage)
- 500 milliliters White vinegar
- 1 tsp salt
- 2 cloves
- 2 bay leaves
- 6 peppercorns
Preparation steps
Peel the carrots and cut into thin slices. Peel the celery and cut into fine sticks. Rinse and trim the cauliflower and cut into individual florets. Halve the bell peppers, remove the seeds and ribs and cut into strips. Peel and halve the garlic. Rinse the herbs and shake dry.
Boil the vinegar with 500 ml of water (approximately 2 cups). Add the salt and spices and cook the carrots and the celery for about 10 minutes until al dente. Lift out the vegetables and layer them in the jars. Then, blanch the cauliflower and peppers sequentially for about 5 minutes, lift out and place in the jars. Next, add the garlic and herbs.
Bring the liquid to a boil again and pour over the ingredients in the jars.
Seal the jars and store in a cool, dark place. Infuse for 1 week before serving.
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/.
