Pickled Tomatoes
Try this Pickled Tomatoes recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 ts Pickling spice
- 1 c White vinegar
- 1/4 ts Whole peppercorns
- 4 Garlic
- 30 Green tomatoes
- 2 qt Water
- 10 Sprigs fresh dill
- 1/2 c Salt
- 3 Bay Leaves
INSTRUCTIONS
use even sized very firm tomatoes. wash and dry them and put them in a crock or glass jar. bring the salt and water to a boil. cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. pour over the tomatoes. arrange the dill on top. be sure the liquid covers the tomatoes. if not add more salted water. cover with a plate or wooden board to weight it down if crock is used. keep in a cool place for a week before using. Posted to KitMailbox Digest by "bevmed"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (5044g) | ||
| Recipe Makes: 1 Servings | ||
|
|
||
| Calories: 1312 | ||
| Calories from Fat: 117 (9%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 13.1g | 17 % | |
| Saturated Fat 2.7g | 14 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 4.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 581mg | 20 % | |
| Potassium 9466.7mg | 249 % | |
| Total Carbohydrate 294g | 86 % | |
| Dietary Fiber 82g | 328 % | |
| Sugars, other 212g | ||
| Protein 61.7g | 88 % | |
|
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: 1312
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.