Pickled Tomatoes
Healthy, because
Even smarter
Nutritional values
Lycopene from tomatoes helps to significantly reduce the risk of stroke. It also has an antioxidant effect and can provide protection against sunburn and oxidative stress. The carotenoid can regulate blood pressure and has a positive effect on the cardiovascular system.
Try the tomatoes for example as a barbecue side dish, with cheese bread or in salads. After pickling, the tomatoes will keep for about 3-4 weeks.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 58 g |
Ingredients
- Ingredients
- 500 grams small Tomatoes (green and red)
- 4 garlic cloves
- 100 milliliters white wine
- 100 milliliters Wine vinegar
- 100 grams sugar
- ½ tsp salt
- 4 sprigs thyme
Preparation steps
Rinse and drain the tomatoes. Pass the garlic through a press.
Mix the white wine, vinegar, garlic, 200 ml (approximately 7 ounces) of water, sugar, and salt in a saucepot. Bring the mixture to a boil, stirring occasionally, then let stand for 5 minutes. Add the tomatoes and return to a boil.
Divide the thyme into the sterilized jars, and top with the tomatoes. Bring the cooking liquid to a boil, then fill the jars until the tomatoes are totally covered. Seal the jars tightly.
