Sweet and Sour Yellow Plums
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1042
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,042 cal. | (50 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 244 g | (163 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 244 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams yellow Plum
- 1 green peppercorns
- 1 Red Pepperoncini
- 80 milliliters White vinegar
- 200 grams sugar
Preparation steps
1.
Rinse, halve and remove pits from plums. Rinse peppercorns and drain. Rinse and pat pepperoncini dry. Layer prepared ingredients in a hot, rinsed jar.
2.
Combine vinegar with 250 ml (approximately 1 cup) water and sugar. Bring to a boil and cook until sugar has completely dissolved, about 1 minute. Pour hot brine over plums until completely covered. Seal jar and let cool. Refrigerate up to 3 weeks. Tip: To preserve the plums longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
