Pickled Tomatoes With Jalapenos

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.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1  cup rice vinegar
• 1⁄4 cup light brown sugar
• 1  teaspoon salt
• 1  cup olive oil
• 1  garlic clove, minced
• 1 1⁄2 teaspoons fresh ginger, finely grated
• 1  teaspoon mustard seeds
• 1  teaspoon fresh coarse ground black pepper
• 1  teaspoon ground turmeric
• 1  teaspoon ground cumin
• 1  pinch cayenne
• 6  tomatoes, cored and cut into 6 wedges each
• 4  scallions, thinly sliced
• 2  jalapenos, thinly sliced into rings, seeds discarded

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.