Total:
72 hr
Active:
72 hr
Yield:
3 cups or 6 side dishes
Level:
Easy

Ingredients

Directions

Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.

In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture.

Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

IDEAS YOU'LL LOVE

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Orzo with Sun-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Baked Chicken with White Beans and Tomatoes

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Pickled Cucumbers and Red Onion

Recipe courtesy of Tyler Florence

Sweet and Hot Quick Pickled Green Beans

Recipe courtesy of Jeff Mauro

Sweet and Spicy Sausage Ragu Nachos with Pickled Onions

Recipe courtesy of Anne Burrell

Thai Shrimp Stir-fry with Tomatoes and Basil

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking