Pickled Tomatoes With Jalapenos

Total Time
25mins
Prep
20 mins
Cook
5 mins

This recipe is from Food and Wine. It's a side dish with immense flavor which goes well with simply grilled beef, pork or fish. Serve with crusty bread to sop up the ginger-cumin-scented tomato juices. The prep time does not include the pickling time.

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Ingredients

Nutrition

Directions

  1. In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
  2. In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
  3. In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.
Most Helpful

5 5

This is a unique, interesting and good flavor. It would be an excellent side to a bland meal. Would be good over rice, on top of fish, chicken or pork. I had a ridiculous amount of sliced tomatoes left over from a fund raising event at church. You could also make it with chopped tomatoes. Next time 1/2 the oil and replace it with white vinegar.