Marinated Onions in Red Wine
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 8 h. 20 min.
Ready in
Calories:
268
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
- Ingredients
- 300 grams shallots
- 400 grams Pearl onion
- 500 grams small, red onions
- 300 grams small, white onions
- 70 grams Sea salt
- 750 milliliters Red wine vinegar
- 300 milliliters Red wine (dry)
- 3 bay leaves
- 450 milliliters water
- 2 Tbsps Mustard seed
- 5 Tbsps sugar
Preparation steps
1.
Blanch the onions briefly and then rinse in cold water. Peel, halve and mix with salt. Leave to stand for at least 8 hours. Rinse the bulbs well and pat dry.
2.
Spoon the onions into the prepared jars.
Pour the vinegar and the wine into a saucepan. Mix with the mustard seeds, bay leaves and sugar and bring to a boil.
3.
Pour the liquid over the onions into the jars and tighten the lids firmly.
Infuse in a dark place for 4 weeks before serving.
Tip: To preserve the onions for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.
