Pickled Tomatoes

Total Time:
72 hr
Prep:
72 hr

Yield:
3 cups or 6 side dishes
Level:
Easy

Ingredients
  • 1 1/2 pounds tomatoes, peeled and cored
  • 1 bunch scallions, white and green, sliced diagonally
  • 5 serrano chiles, with seeds, sliced diagonally
  • 3/4 cup white vinegar
  • 1/4 cup palm or dark brown sugar
  • 1 tablespoon coarse salt
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons pureed garlic
  • 1 tablespoon black or yellow mustard seeds
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon ground cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon turmeric
  • 3/4 cup olive oil
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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