PICKLED Garden-Fresh TOMATOES & PICKLED ONIONS with Jalapenos

I LOVE PICKLING RECIPES, especially pickled recipes that go beyond pickling cucumbers. Since we are in the heart of tomato season, we are making a quick pickling recipe with our tomato bounty. We are making PICKLED GARDEN-FRESH TOMATOES & PICKLED ONIONS WITH JALAPENOS. This recipe is sure to please your taste buds because you will taste spicy, sweet and tangy flavors all at the same time.
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PICKLED GARDEN-FRESH TOMATOES & PICKLED ONIONS WITH JALAPENOS
1 cup rice vinegar
1/2 cup light brown sugar
1/2 tsp salt
1/2 tsp Creole seasoning
1 tsp mustard seeds
1 tsp ground turmeric
1tsp ground cumin
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1/2 - 1 cup olive oil
2 tsp fresh ginger, finely grated
1 large clove garlic, minced
6 medium-to-large tomatoes, each cut into 6 wedges
1/2 - 1 large Vidalia (or sweet) onion, sliced
2 green onions, thinly sliced
2 jalapeno peppers, sliced into rings (Optional: Seeds removed if you prefer less heat.)
serve as an appetizer, snack, side dish or as a stand-alone salad
1. In a small pot or saucepan bring vinegar, brown sugar, salt and Creole seasoning to a boil. Stir to combine and remove from heat.
2. In a separate pot or saucepan over medium-high heat toast mustard seeds, turmeric, ground cumin, black pepper and cayenne pepper for 30 seconds to 1 minute. Stir constantly so spices DO NOT BURN. Stir in olive oil, garlic and ginger until heated through, 1 - 2 minutes. Carefully pour hot oil mixture into vinegar mixture. Whisk until fully combined.
3. In a heat proof bowl, combine tomatoes, onions, green onions and jalapenos. Slowly pour in hot brine. Stir and coat vegetables with brine. Cover and let stand until cooled, about 1 hour. Stir again, cover and refrigerate a minimum of 4 hours. Remove from refrigerator 30 minutes before serving and stir.
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The ultimate pickle-lover's recipe,
Dana
MUSIC ATTRIBUTION
1. Natural Lights by Chris Haugen (UA-cam free music library, attribution not required)