Spicy Pickled Vegetables
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 123 g | (82 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 28.6 g | (95 %) |
| Vitamin A | 5.5 mg | (688 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 490 μg | (817 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 34.6 μg | (77 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 326 mg | (343 %) | ||
| Potassium | 3,355 mg | (84 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 214 mg | (71 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 118 g |
Ingredients
- Ingredients
- 30 grams ginger
- 30 grams Turmeric
- 2 garlic cloves
- 600 milliliters Vinegar
- 150 grams sugar
- 2 tsps Curry powder
- 2 Tbsps Mustard seed
- 1 Tbsp Coriander
- 1 tsp white peppercorns
- salt
- 600 grams carrots
- 200 grams Celery
- 200 grams green Beans
- 500 grams Green cabbage
- 500 grams Cauliflower
Preparation steps
Rinse the jars and lids and dry with paper towels.
Peel the ginger and turmeric and thinly slice. Peel the garlic and halve. Bring the vinegar, sugar and 300 ml (approximately 1 1/4 cups) water to a boil. Add the ginger, turmeric, garlic, curry powder, mustard seeds, coriander, peppercorn and 1 teaspoon of salt. Bring back to a boil then remove from the heat and let cool.
Peel the carrots and cut in half lengthwise. Rinse the celery, trim and cut into long pieces. Rinse the green beans, trim and cut into 3 cm (approximately 1-inch) long pieces. Remove the outer leaves from the cabbage, remove the core and cut the leaves into strips. Rinse the cauliflower and cut into florets.
Blanch the carrots, celery and green beans in boiling salted water for 1 minute. Shock in ice water then drain and pat dry. Blanch the cabbage and cauliflower for 2 minutes, shock in ice water, drain and pat dry.
Layer the vegetables in the jars and pour the pickling liquid over the vegetables to cover.