Pickled Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 6.19 g | (6 %) | ||
| Fat | 21.96 g | (19 %) | ||
| Carbohydrates | 52.4 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.87 g | (33 %) |
| Vitamin A | 165.82 mg | (20,728 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 2.47 mg | (21 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 116.66 μg | (39 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 16.24 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86.48 mg | (91 %) | ||
| Potassium | 1,095.57 mg | (27 %) | ||
| Calcium | 216.2 mg | (22 %) | ||
| Magnesium | 70.48 mg | (23 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Iodine | 7.5 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.99 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 750 grams small onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 organic Orange (juiced and zested)
- 3 Tbsps Vegetable broth (jarred)
- 2 Tbsps White vinegar
- ¼ l white wine
- ½ bunch parsley
- ½ bunch Tarragon
- 1 bay leaf
- 1 tsp white peppercorns
- ½ tsp Coriander
- 1 Tomato
- salt
Preparation steps
Peel and finely dice the onions and garlic. Add both to a saucepan. Mix in the oil, orange juice, vegetable broth, vinegar, wine, and orange zest.
Rinse the parsley and tarragon. Add half of the parsley, half of the tarragon, the bay leaf, peppercorns, and coriander seeds to the onions. Let the mixture infuse together for 1 hour. Bring to a boil, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat, and let the onions cool in the cooking liquid. Remove the parsley and tarragon, then season the cooking liquid with salt. Rinse and finely dice the tomatoes. Finley chop the remaining herbs, then add to the onion mixture with the tomatoes.
Add the pickled onions to prepared jars and seal tightly. The pickled onions will be good for 1 week.
