Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
72 hr
Prep:
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.

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