Pickled Onions

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Pickled Onions
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
507
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie507 cal.(24 %)
Protein6.19 g(6 %)
Fat21.96 g(19 %)
Carbohydrates52.4 g(35 %)
Sugar added0 g(0 %)
Roughage9.87 g(33 %)
Vitamin A165.82 mg(20,728 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.47 mg(21 %)
Vitamin B₆0.65 mg(46 %)
Folate116.66 μg(39 %)
Pantothenic acid0.79 mg(13 %)
Biotin16.24 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C86.48 mg(91 %)
Potassium1,095.57 mg(27 %)
Calcium216.2 mg(22 %)
Magnesium70.48 mg(23 %)
Iron3.38 mg(23 %)
Iodine7.5 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.99 g
Cholesterol0 mg

Ingredients

for
2
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
How healthy are the main ingredients?
onionolive oilparsleyTarragongarlic cloveOrange

Preparation steps

1.

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. 

2.

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. 

3.

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. 

4.

Add the pickled onions to prepared jars and seal tightly. The pickled onions will be good for 1 week.