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Pickled Farm-Stand Tomatoes with Jalapeños
Ingredients
  • 1 cup rice vinegar
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • 1 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 ½ teaspoons finely grated fresh ginger
  • 1 teaspoon mustard seeds
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 6 tomatoes (1 ½ pounds), each cut into 6 wedges
  • 4 scallions, white and tender green parts only, thinly sliced
  • 2 jalapeños, thinly sliced into rings and seeded
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