Marinated Green Tomatoes
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
129
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 milliliters white balsamic vinegar
- 1 tsp sugar
- ½ tsp Citric acid
- 50 grams salt
- 10 grams fresh Yeast
- 1 kilogram small, green Tomatoes
- 2 garlic cloves
- 6 red chili peppers
- 40 grams dried chickpeas
- 2 sprigs parsley
Preparation steps
1.
Combine the balsamic vinegar with 800 ml of cold water (approximately 3 1/4 cups), the sugar, the citric acid and the salt and mix together until everything has dissolved.
Divide between the jars. Divide the yeast into four parts and place inside a rough linen bag. Place a bag in each jar.
Rinse and trim the tomatoes and halve or quarter them.
2.
Peel and rinse the garlic cloves and chile peppers. Rinse the parsley, shake dry and pluck off the leaves.
Distribute all the ingredients alternately into the four glasses and seal the jars so they are airtight.
Store for about 3 weeks in a warm, dark place until they are ready to serve.
