Ingredients
-
1
-
1/4
-
1
-
1
-
1
-
1 1/2
-
1
-
1
-
1
-
1
-
1
-
6
-
4
-
2
-
Directions
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.,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.
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Steps
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1
Done
|
In a Medium Saucepan, Bring Vinegar, Brown Sugar and Salt to a Boil, Stirring. Remove from Heat. |
|
2
Done
|
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
Done
|
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. |
