Pickled Tomatoes With Jalapenos

• 1 cup rice vinegar
• 1/4 cup light brown sugar
• 1 teaspoon salt
• 1 cup olive oil
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh ginger, finely grated
• 1 teaspoon mustard seeds
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 pinch cayenne
• 6 tomatoes, cored and cut into 6 wedges each
• 4 scallions, thinly sliced
• 2 jalapenos, thinly sliced into rings, seeds discarded

1. In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
2. In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
3. In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.

rice vinegar, light brown sugar, salt, olive oil, garlic, fresh ginger, mustard seeds, fresh coarse ground black pepper, ground turmeric, ground cumin, cayenne, tomatoes, scallions, jalapenos

Taken from www.food.com/recipe/pickled-tomatoes-with-jalapenos-319046 (may not work)