Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pickled Tomatoes

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


  1. Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
  2. In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
  3. 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.
  4. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.