Pickled Tomatoes
modified from Food & Wine

• 2 Tbsp brown sugar
• ½ cup vinegar
• ¼ cup olive oil
• 1 crushed garlic clove
• 1 tsp black pepper corns
• 1 tsp mustard seeds
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 small onion thinly sliced
• approx. 2 cups tomatoes quartered or thickly sliced
• 1 jalapeño pepper sliced
• optional: 1 sliced cucumber

Toss together in a heat tolerant dish the tomatoes, onion, jalapeño, and cucumber. In sauce pan heat vinegar and sugar until sugar dissolves and set aside. In small frying pan combine garlic, ginger, cumin, turmeric, mustard seeds and pepper corns and heat a few minutes until fragrant. Slowly stir into vinegar, mix well, then pour over tomatoes. Mix well. Store in refrigerator for approx. 8 hrs until serving.

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