Pickled Tomatoes Recipe
This Pickled Tomatoes recipe is one you'll make time and time again. Subtly spicy and sweet, tangy, and delicious, it'll enhance anything it's added to -- sandwiches, tacos, burritos, a simple chip, and more!*Makes about 3⅓ cups / about 8 servings
Servings: 8
Calories: 109kcal
Ingredients
- 2 pounds tomatoes, washed and dried, seeded, diced
- 2 small-medium jalapeños, washed and dried, seeds removed, very finely chopped (you want about 2 tablespoons)
- 2 green onions (scallions), finely chopped (green and white portions)
- 1½ tablespoons minced garlic
- 1 cup white vinegar
- 3½ tablespoons brown sugar
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
Instructions
- Combine first 4 ingredients. In a large mixing bowl, gently combine the tomatoes with the jalapeños, scallions, and garlic.
- Make pickling juice. 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.
- Toast spices and add them to pickling juice. 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.Once it's cool, pour the mixture over the tomato mixture and stir to combine.
- Marinate. Refrigerate in an air-tight container for at least 4 hours and up to several days.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 109kcal