Ingredients:

1 cup rice vinegar

¼ cup light brown sugar

1 teaspoon salt

1 cup extra virgin olive oil

1 garlic clove, minced

1 ½ teaspoons finely grated fresh ginger

1 teaspoon mustard seed

1 teaspoon coarsely ground black pepper

1 teaspoon ground turmeric

1 teaspoon ground cumin

Pinch of cayenne pepper

6 tomatoes (1 ½ pounds), each cut into six wedges

4 scallions, white and tender green parts only, thinly sliced

2 jalapenos, 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 hat 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 jalapenos.  Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.

Notes:

1. You may want to drain some (but not all) of the liquid from the salad after the pickling is complete.
2. The pickled tomatoes can be refrigerated for up to 3 days.

Enjoy! – John and Myrna

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