Pickled Tomatoes With Jalapenos - cooking recipe

Ingredients

1 cup rice vinegar
1/4 cup light brown sugar
1 teaspoon salt
1 cup olive oil
1 garlic clove, minced
1 1/2 teaspoons fresh ginger, finely grated
1 teaspoon mustard seeds
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 pinch cayenne
6 tomatoes, cored and cut into 6 wedges each
4 scallions, thinly sliced
2 jalapenos, thinly sliced into rings, seeds discarded

Preparation

In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.