Pickled Tomatoes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 500 grams Cherry tomatoes
- 300 grams Cherry tomatoes
- 6 garlic cloves
- 40 grams ginger
- 4 Tbsps olive oil
- 1 tsp Chili powder
- 2 tsps Turmeric
- 1 tsp Cumin
- 200 milliliters White vinegar
- 100 grams sugar
- 2 tsps salt
Preparation steps
1.
Rinse tomatoes and pierce with a toothpick in several places. Peel and slice the garlic and ginger. Heat oil. Cook the ginger, garlic and chile powder for a few minutes. Add the tumeric and cumin.
2.
Simmer the vinegar, sugar, salt and 200 milliliters (approximately 3/4 of a cup) of water for 5 minutes over low heat.
3.
Fill jars with tomatoes. Pour the liquids over the top and close the jars. Immediately seal. Allow to sit for approximately 3 weeks before serving.
