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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. More Pickled Vegetables

Brian McBride
August 2008

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Credit: © Lucy Schaeffer

Recipe Summary test

total:
30 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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