Show Subscription Form




Pickled Tomato Salad Recipe

Be the first to add a review
Publisher Photo
I've been cooking for my family for 40 years and love to experiment with different recipes. You may want to add a can of kidney beans for variation.
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 large tomatoes, cut into eighths
  • 1 medium green pepper, chopped
  • 1 medium red onion, thinly sliced into rings
  • 2 tablespoons minced fresh basil
  • 1/2 cup thawed apple juice concentrate
  • 1/2 cup cider vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1 tablespoon pickling spices, tied in a cheesecloth bag

Nutritional Facts

1 serving (1 cup) equals 97 calories, 3 g fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove pickling spices; cool to room temperature. Pour over vegetables. Cover and refrigerate at least 1 hour before serving. Yield: 6 servings.
Originally published as Pickled Tomato Salad in Bountiful Harvest Cookbook 1994, p11

Nutritional Facts

1 serving (1 cup) equals 97 calories, 3 g fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Pickled Tomato Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes

More Recipe Collections