Spicy Pickled Vegetables and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the vegetables
- 150 grams green Beans
- 2 yellow Bell pepper
- 2 Red Bell pepper
- 250 grams Zucchini
- 2 garlic cloves (peeled)
- ¼ l water
- ½ l Wine vinegar
- 100 grams sugar
- 2 Tbsps salt
- ½ bunch thyme
- For the pickled eggs
- 4 small carrots
- 10 eggs
- 2 Red onions
- 6 bay leaves
- 2 tsps Mustard seed
- 1 tsp black peppercorns
- 4 sprigs rosemary
- ½ l water
- ½ l Wine vinegar
- 2 tsps salt
Preparation steps
For the vegetables, peel the garlic. Pinch off the ends of the beans, cut into even-sized pieces, rinse and pat dry. Rinse the zucchini and cut into slices. Cut bell peppers in half, remove the seeds, rinse and cut into strips. Bring vinegar, water, salt and sugar to a boil, then simmer for 5 minutes. Blanch vegetables in a pot of boiling salted water for 5 minutes, remove, rinse with cold water and drain. Then layer vegetables into 2 jars (each 1 liter /approximately 1 quart capacity), sprinkling thyme and the garlic cloves between layers. Fill jars with the hot brine. Seal and let cool. Refrigerate for about 2 weeks before serving.
Tip: To preserve the pickled vegetables for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
For the pickled eggs, bring the water to a boil with wine vinegar salt, mustard seeds, peppercorns and bay leaves. Reduce heat to low and simmer for 15 minutes. Cook the eggs for 10 minutes in a pot of water until hardboiled, rinse in cold water, peel and allow to cool. Place a few eggs in a tall glass jar (2 liters/approximately 2 quart capacity). Rinse carrots, peel and cut into 4 cm (approximately 1 1/2-inch) thick pieces. Peel the onions and cut into thin rings. Layer carrots, onions and rosemary with the remaining eggs in the jar. Pour in the hot brine, seal tightly and marinate for 2 weeks in the refrigerator before serving.
