• Healthy
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

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

Directions

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.