pickled tomatoes.


400-500g cherry tomatoes, halved
2 scallions, greens and whites, sliced diagonally
1 green chile, chopped
½ cup white vinegar
⅙ cup brown sugar
2 tsp flaky salt
1 tbsp thinly sliced ginger
1 tbsp thinly sliced garlic
2 tsp mustard seeds
2 tsp black peppercorns
2 tsp ground cumin
1 bay leaf
1 tsp cayenne
1 tsp turmeric
½ cup blended oil (50/50 canola/olive)

In a pickling jar combine tomatoes, scallions, and chile. In stainless steel saucepan, bring vinegar to a boil, add brown sugar and salt and cook until dissolved, about 5 minutes. Remove from heat. In a bowl next to stove combine garlic, ginger and spices. Heat oil in stainless steel saucepan until hot, add ginger/garlic/spices and cook, stirring constantly, for 4 minutes, until “aromas are released”. Remove from heat and carefully stir in vinegar mixture. Immediately pour over tomato mixture. Wait at least a day to eat, lasts 5-7. 

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