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Pickled Farm-Stand Tomatoes with Jalapeños

Chef Brian McBride serves side dishes separately from entrees so diners can mix and match. This side dish of pickled tomatoes is terrific with a simply grilled steak, but it's also delicious with plenty of crusty bread to sop up the ginger-and-cumin-scented tomato juices.


slideshow  More Pickled Vegetables


  • Total Time:
  • Servings: 6 to 8

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  • 1 cup rice vinegar
  • 1/4 cup light brown sugar
  • 1 teaspoon salt
  • 1 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1 teaspoon mustard seeds
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 6 tomatoes (1 1/2 pounds), each cut into 6 wedges
  • 4 scallions, white and tender green parts only, thinly sliced
  • 2 jalapeños, thinly sliced into rings and seeded


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

Contributed By Photo © Lucy Schaeffer Published August 2008

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