Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6 to 8
© Lucy Schaeffer

How to Make It

Step 1    

In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat.

Step 2    

In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard seeds, black pepper, turmeric, ground cumin and cayenne pepper and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture.

Step 3    

In a large heatproof bowl, combine the tomatoes, scallions and jalapeños. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.

Make Ahead

The pickled tomatoes can be refrigerated for up to 3 days.

Serve With

Grilled steak or fish.

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