Pickled Farm-Stand Tomatoes with Jalapenos

This recipe is a family favorite shared with us by CSA member Chris Jolowsky. It was featured on the Food and Wine website and its author is Chef Brian McBride. You’ll find it a delicious side dish to accompany grilled steak or fish.
Prep time: 30 minutes
Servings: 6 to 8
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 Tip:
The pickled tomatoes can be refrigerated for up to 3 days.

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