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Pickled Tomatoes with Jalapenos


6-8 servings

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  • 1 c rice vinegar
  • 1/4 c lt brown sugar
  • 1 t salt
  • 1 c oil
  • 1 garlic clove
  • 1 1/2 t fresh ginger, finely grated
  • 1 t mustard seeds
  • 1 t coarsely ground black pepper
  • 1 t ground turmeric
  • 1 t ground cumin
  • pinch cayenne pepper
  • 6 tomatoes, cut into 6 wedges each (1 1/2 lbs)
  • 4 scallions, white and tender green parts only, thinly sliced
  • 2 jalapenos, thinly slices into rings and seeded


Preparation time 30mins
Cooking time 240mins


Step 1

In med saucepan, bring vinegar, sugar and salt to boil, stirring. Remove from heat. In med skillet, heat oil. Add garlic, ginger, mustard seeds, spices, cook over low heat til fragrant, about 2 min. Carefully pour hot oil into vinegar mix. In lg heatproof bowl, combine tomatoes, scallions and jalapenos, Stir in pickling liquid and let stand at room temp for 4 hours or refrigerate 8 hrs, then serve. can be refrigerated for up to 3 days.


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