Pickled Tomatoes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
145
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- ½ bunch Basil
- 200 milliliters Vinegar
- 40 grams sugar
- 2 tsps salt
- 1 tsp peppercorns
- 500 grams Cherry tomatoes
Preparation steps
1.
Rinse the basil, dry shake and remove stems. Mix the vinegar with the sugar, salt, peppercorns, and 200 ml (approximately 7 ounces) of water and simmer over low heat for 10 minutes.
2.
Rinse the tomatoes, blanch in boiling, salted water for 3 seconds, then rinse under cold water, drain and peel. Place the tomatoes into the glasses with basil leaves and pour the hot liquid over them. Seal the glasses well infuse for 2-3 days.
