Pickled Farm-Stand Tomatoes with Jalapeños
© Lucy Schaeffer

Pickled Farm-Stand Tomatoes with Jalapeños

  • TOTAL TIME: 30 MIN plus 4 hr pickling
  • SERVINGS: 6 to 8

Chef Brian McBride serves side dishes separately from entrées 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.

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  1. 1 cup rice vinegar
  2. 1/4 cup light brown sugar
  3. 1 teaspoon salt
  4. 1 cup extra-virgin olive oil
  5. 1 garlic clove, minced
  6. 1 1/2 teaspoons finely grated fresh ginger
  7. 1 teaspoon mustard seeds
  8. 1 teaspoon coarsely ground black pepper
  9. 1 teaspoon ground turmeric
  10. 1 teaspoon ground cumin
  11. Pinch of cayenne pepper
  12. 6 tomatoes (1 1/2 pounds), each cut into 6 wedges
  13. 4 scallions, white and tender green parts only, thinly sliced
  14. 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.