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Pickled Tomatoes

Contributed by: Rose Marie of Forum


  • 1 1/2 pounds tomatoes, peeled
  • 1 bunch scallions, white and green, sliced
  • 3-5 serrano chiles, with seeds, sliced
  • 3/4 cup white vinegar
  • 1/4 cup brown sugar
  • 1 TB coarse salt
  • 2 TB freshly grated ginger
  • 2 TB puréed garlic
  • 1 TB black or yellow mustard seeds
  • 1 TB cracked black peppercorns
  • 1 TB ground cumin
  • 2 tsp cayenne
  • 1 tsp turmeric
  • 3/4 cup olive oil


Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.

In a medium saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes.

Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

Serving Size: Makes 3 Cups

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