1 c Rice vinegar
1/4 c Light brown sugar
1 ts Salt
1 c Extra-virgin olive oil
1 cl Garlic; minced
1 1/2 ts Fresh ginger; fine grated
1 ts Mustard seeds
1 ts Black pepper; coarse ground
1 ts Ground turmeric
1 ts Ground cumin
pn Cayenne pepper
6 Tomatoes (1 1/2 lb); each in
- 6 wedges
4 Scallions; white and tender
- green parts only, thin
- sliced
2 Jalapeños; thin sliced in
- rings, seeded
At Blue Duck Tavern in Washington, DC, chef Brian McBride
serves side dishes separately from entrees so diners can
mix and match. This side dish of pickled tomatoes is
terrific with a simply grilled steak, but it's also
delicious with plenty of crusty bread to sop up the
ginger-and-cumin-scented tomato juices.
In a medium saucepan, bring the vinegar, brown sugar and
salt to a boil, stirring. Remove from the heat.
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.
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.
