Ingredients
- 1 tsp Whole black peppercorns
- 1 tsp Yellow mustard seed
- 1 tsp Tumeric
- 6-8 Small vine-ripened tomatoes
- 2 Jalapeno peppers (discard seeds)
- 1 1/2 tsp Fresh ginger
- 4 Small fresh bay leaves
- 2 cloves Garlic, thinly sliced
- 1 cup Rice vinegar
- 1 cup Olive oil
- 2 1/2 tbsp Kosher salt
- 1/4 cup Brown sugar
Pickled Heirloom Tomatoes
Meal: Lunch
Cuisine: Moroccan
Ingredient: Fruit
Season: Summer
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
2 QUARTS
Recipe Contributor: Rachel Nichols, Slow Food USA Table Talk Recipe Contest, Winner
Category: Young Cook
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
- In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, peppercorns, turmeric, and bay leaves. Cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
- In a large bowl; combine tomatoes and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours. Refrigerate for up to 2 weeks.
The Story Behind the Recipe: Shortly after graduating from college I was hired as a Youth Educator and spent the summer alongside 36 teenagers getting filthy on Chester County Pennsylvania CSAs. The Assistant Director of the program, a young farmer, handed me an heirloom tomato plant during the first week. I had no idea what to do with the thing. I had never grown anything, aside from mold on dirty dishes left in my dorm room. I planted it anyway, watching it transform as the summer sweltered on. That experience made my connection to food something more powerful than I ever imagined. I spent all summer experimenting with the tomatoes, making sauces, salads, and pickles even. A year later I am still learning and growing, working in a kitchen with likeminded people who are passionate about food and where it comes from.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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