Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pickled Tomatoes
- Level: Easy
- Yield: 3 cups or 6 side dishes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 237
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 365
- Total: 3 days
- Prep: 3 days
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.