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Fast and Easy Pickled Tomato Recipe
Easy Pickling: Farm-Stand Tomatoes

If you can't bear the thought of this year's beloved heirloom and Early Girl tomato crop coming to an end, there are two things you can do to prolong your enjoyment of Summer's sweet and seedy fruits. If you're really itching to enjoy them in a few months, learn how to can them. Or, if you find the idea of pressurizing any sort of jar in boiling water intimidates you, there's always quick-and-dirty pickling.

If you belong to the latter camp, I highly recommend this farm-stand tomato recipe; it only requires a few hours before it's totally ready to consume. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños. The high proportion of olive oil in the base imparts a mild flavor on the tomatoes (although you can play with the proportions for a more pickled taste), and the tomatoes last up to three days when refrigerated. Keep reading to see the recipe with step-by-step photos.

Pickled Farm-Stand Tomatoes

Pickled Farm-Stand Tomatoes

Ingredients

  1. 1 cup rice vinegar
  2. 1/4 cup light brown sugar
  3. 1 teaspoon salt
  4. 1 cup extra-virgin olive oil
  5. 1 garlic clove, minced
  6. 1 1/2 teaspoons finely grated fresh ginger
  7. 1 teaspoon mustard seeds
  8. 1 teaspoon coarsely ground black pepper
  9. 1 teaspoon ground turmeric
  10. 1 teaspoon ground cumin
  11. Pinch of cayenne pepper
  12. 6 tomatoes (1-1/2 pounds), each cut into 6 wedges
  13. 4 scallions, white and tender green parts only, thinly sliced
  14. 2 jalapeños, thinly sliced into rings and seeded

Directions

  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.

Serves 6 to 8.

Average ( votes):
Comments
cmill38
cmill38
oh my...i too have a crazy obsession pickled things. i order bloody mary's for the fact that i get snack time at the bar.
justanerd1975
justanerd1975
looks really good, of course I love them just sliced in half with salt and pepper so I probably will never take the time to try out this recipe,lol
Nyrina-Windu
Nyrina-Windu
Looks and sounds yummy. I've never tried this but I'd like too.
littleliz
littleliz
Thanks YumSugar! I have yet to try it and have been wondering if that would be any good...? Can't wait to read the results.
aimeeb
aimeeb
I'll pass....
Food
Food
That's such a great idea littleliz! I will have to try it. I have tons of pickle juice from last week's pickle recipe...
littleliz
littleliz
Looks fantastic & yummily spicy. For a super quick pickled tomato, I've heard of quartering tomatoes and putting them in your favorite pickle juice (without the pickles of course!) and refrigerating for a week before eating.
mominator
mominator
I have never heard of a pickled tomato but this looks and sounds delish.
AmberHoney
AmberHoney
I'd eat ALMOST anything pickled and will do this with my garden goodies. Yummy!
xsuperficialx
xsuperficialx
mmmm...this looks so good!
CoconutPie
CoconutPie
Looks really good!
partysugar
partysugar
Yum, I totally want you to make pickled jalapeños!
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