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Pickled Tomatoes
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Prep Time
10 min
Cook Time
6 min
Total Time
4 hr 16 min
Prep Time
10 min
Cook Time
6 min
Total Time
4 hr 16 min
Ingredients
  1. 1 tablespoon olive oil
  2. 2 cloves garlic, thinly sliced
  3. 2 teaspoon mustard seed
  4. 2 teaspoon cumin
  5. 1/2 teaspoon turmeric
  6. 1/2 teaspoon crushed red pepper flakes
  7. 1 cup distilled white vinegar
  8. 1/4 cup sugar
  9. 1 teaspoon salt
  10. 6 small, firm tomatoes of assorted colors (yellow, orange, green, brown), about 1 pound, each sliced lengthwise into 8 wedges
  11. 1/2 cup julienned red bell pepper
Instructions
  1. Warm oil in a small saucepan over medium heat. Stir in garlic and cook for 1 minute. Add mustard seed, cumin, turmeric, and red pepper flakes; cook for 1 minute. Remove from heat and allow to cool slightly.
  2. Add vinegar and sugar; return pan to stove and cook over medium heat for 3 to 4 minutes or until sugar melts. Stir in salt; remove from stove and cool slightly again.
  3. Place half the tomatoes and pepper pieces in a sterilized quart jar. Add half the vinegar mixture. Put remaining tomatoes and peppers in the jar, then pour in the remaining vinegar mixture. Cover and refrigerate for 4 hours.
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