Pickled Tomatoes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
72
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Cherry tomatoes
- ½ bunch Basil
- 200 milliliters Vinegar
- 2 tsps salt
- 40 grams sugar
- 1 tsp peppercorns
Preparation steps
1.
Rinse the basil, pat dry, and remove the leaves from the stems. Add the vinegar, sugar, salt, peppercorns, and 200 ml (approximately 7 ounces) of water to a saucepan. Stir until combined, then simmer for 10 minutes over low heat. Rinse the tomatoes and blanch for 3 seconds in boiling salted water. Remove from the water, rinse under cold water, and drain thoroughly.
2.
Place the tomatoes and the basil leaves into jars. Cover with the hot marinade and seal the jars tightly. Let the tomatoes infuse for 2-3 days before serving. The tomatoes will be good for 3-4 weeks.
