This Pickled Tomatoes recipe is one you’ll make time and time again. It’s subtly spicy and sweet, tangy, and oh-so-delicious! It’ll enhance anything it’s added to — sandwiches, tacos, burritos, a simple chip, and more!Trends in the culinary world change the same way they do in the fashion world, the design world, and I’m sure in a plethora of other “worlds.”
One minute you’re in a platform shoe, and the next minute you’re shopping for flats. One minute you’re hanging out in a living room with shag carpet, and the next minute you’re thinking about dark, shiny, hardwood floors.
And in the culinary world, about a minute ago it was all about sweet and salty, and now it’s about tart, acidic and bitter — pickled foods.
Enter, Pickled Tomatoes recipe!
What is pickling?
Pickling is the process of preserving the lifespan of food. This is done either by anaerobic fermentation in brine or immersion in vinegar. It changes both the texture and flavor of foods.
Pickling used to simply provide a way to keep fresh ingredients through the winter. These days though, it’s sparking creativity in the kitchen in unique and exciting ways, and showing up on menus all around town.
This is with good reason — pickled foods can be delicious, and are especially fantastic when paired with savory and spicy flavors.
I love making this Pickled Tomatoes recipe for my Pulled Pork Tacos. It brings them to another level.
I think new trends are fun and keep life interesting — however, wear what you like, design your house the way you like it, and by all means, always eat what you love!
I love using the Pickled Tomatoes recipe in all sorts of things, but sometimes it’s best just with a bowl of chips!
However you decide to eat them, enjoy!
Makes about 3 1/3 cups
Please note that 4 hours of the prep time is marinating time.
- 2 pounds tomatoes, seeded and diced
- 2 small-medium jalapeños, washed and dried, seeds removed, very finely chopped
- 2 scallions, finely chopped
- 1 1/2 tablespoons garlic, minced
- 1 cup white vinegar
- 3 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
In a large mixing bowl, gently combine the tomatoes with the jalapeños, scallions, and garlic.
In a small saucepan, bring the vinegar to a boil.
Immediately reduce the heat to low, and add the sugar and salt. Heat only until the sugar and salt have dissolved, about 30 seconds.
Pour the mixture into a bowl to cool and set aside.
Add the oil to a small sauté or saucepan, and place it over medium heat. Once it's very hot, add the black pepper, cumin, mustard, and cayenne pepper, and stir until it's aromatic, 1 minute. Remove from the heat and stir this into the vinegar mixture.
Then pour all of this over the tomato mixture and stir to combine.
Refrigerate in an air-tight container for at least 4 hours and up to several days.