Recipes Pickled Farm-Stand Tomatoes with Jalapeños 5.0 (5,343) 2 Reviews 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 By Brian McBride Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 30 mins Yield: 6 to 8 Ingredients 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 Directions In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat. 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. Rate it Print