Try this Pickled Tomatoes recipe, or contribute your own.
Suggest a better descriptionSlice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles. In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days. Yield: 3 cups or 6 side dishes c.1997, M.S. Milliken & S. Feniger TAMALES WORLD TOUR SHOW #WT1A12 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 | ||
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Calories: 146 | ||
Calories from Fat: 69 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1180.2mg | 41 % | |
Potassium 431.6mg | 11 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 15.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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