Pickled Farm-Stand Tomatoes with Jalapenos
Recipe from Food & Wine

Chef Brian McBride serves side dishes separately from entrees so diners can mix and match. This side dish of pickled tomatoes is terrific with a simply grilled steak, but it's also delicious with plenty of crusty bread to sop up the ginger-and-cumin-scented tomato juices.


Pickled Farm-Stand Tomatoes with Jalapenos
Lucy Schaeffer

by 1  person

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Servings: 6 to 8
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Seasonal, Summer, Summer Vegetables, Tomatoes, Vegetables
 
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Ingredients
  • 1  cup
    rice vinegar
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  • 1/4  cup
    light brown sugar
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  • 1  teaspoon
    salt
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  • 1  cup
    extra-virgin olive oil
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  • 1 
    garlic clove, minced
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  • 1 1/2  teaspoons
    finely grated fresh ginger
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  • 1  teaspoon
    mustard seeds
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  • 1  teaspoon
    coarsely ground black pepper
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  • 1  teaspoon
    ground turmeric
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  • 1  teaspoon
    ground cumin
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  • 1  pinch of
    cayenne pepper
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  • 6 
    tomatoes, each cut into 6 wedges (1 1/2 pounds)
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  • 4 
    scallions, white and tender green parts only, thinly sliced
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  • 2 
    jalapenos, thinly sliced into rings and seeded
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Directions
1.
In a medium saucepan, bring the vinegar, brown sugar, and salt to a boil, stirring. Remove from the heat.
2.
In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard seeds, black pepper, turmeric, ground cumin, and cayenne pepper and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture.
3.
In a large heatproof bowl, combine the tomatoes, scallions, and jalapenos. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.

MAKE AHEAD
The pickled tomatoes can be refrigerated for up to 3 days.
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