Spicy Hot Dill PicklesBasic Dill Pickles Sweet Frozen Cucumbers Sour Cucumber Pickles Bread and Butter Pickles Curried CucumberCucumber Salad PicklesSpicy Frozen Cucumbers Mustard PicklesSweet Gherkin Pickles
OnionsHawaiian Pickled Onions Pickled Pink OnionsPickled Red OnionsOnion Relish
TomatoesGreen Tomato Sweet PicklesSpicy Tomato PicklesKosher Tomato Pickles
FruitsPickled StrawberriesFruit PicklesPickled Watermelon RindPickled Crab ApplesPickled PumpkinPickled PearsPickled PeachesPickled GrapesPickled Gooseberry
MiscellaneousPickled EggplantAsian Hot Pickled CabbageSpicy Pickled GarlicRhubarb PicklesSpicy Beet PicklesPickled OkraSweet Carrot Pickles
Spicy Pickled Tomato Recipe
1 1/2 pounds tomatoes, peeled
1 bunch scallions, --white and green, sliced
5 Chile Peppers
3/4 cup white vinegar
1/4 cup brown sugar
1 Tbspn kosher salt
2 Tbspn freshly Minced Ginger
2 Tbspn crushed garlic
1 tsp turmeric
1 Tbspn yellow Mustard Seeds
1 Tbspn cracked black peppercorns
2 tsp cayenne
3/4 cup olive oil
1 Tbspn Cumin (Ground)
Slice tomatoes into 6-8 wedges each. Mix in a large bowl with scallions and peppers.
In a medium saucepan bring vinegar to a boil.
Add sugar and salt, and cook until dissolved,
Remove from heat and set aside. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate
Place near stove. In another medium saucepan, heat oil over moderate heat until smoking lightly - not 911 Style
Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, - about 2 minutes. Remove from heat and stir in vinegar mixture.
Immediately pour mixture over vegetables that you set aside. Mix well, cover with plastic wrap, and refrigerate at least 3 days before serving.