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–+ servings
Jars of pickled tomatoes with jalapenos, onions, oil and spices.
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5 from 1 vote

Quick Spicy Pickled Tomatoes

Anywhere you want a savoury touch, beside your eggs or on a sandwich let this mildly spicy chutney add some wow. Don't let the jalapenos scare you off, they add more depth than heat.
Prep Time25 minutes
Cook Time20 minutes
Resting time4 days
Total Time4 days 45 minutes
Course: Condiments
Cuisine: American
Servings: 2 quarts
Calories: 31kcal
Author: Carolyn Hetke

Equipment

  • 1 large heatproof, non reactive bowl

Ingredients

  • 2 lbs tomatoes of your choice
  • 1 cup onions thinly sliced and quartered if large rounds
  • 5 jalapenos sliced thin, seeds removed See Note 3.
  • 3 Tbsps fresh ginger minced or grated
  • 3 Tbsps garlic minced
  • 1 ½ Tbps mustard seeds yellow or brown
  • 1 tablespoon ground cumin
  • 4 tsps coarse salt
  • 1 ½ teaspoon cayenne pepper
  • 1 ½ teaspoon turmeric
  • ½ cup unseasoned rice wine vinegar
  • ¾ cup light brown sugar packed
  • 1 ½ cups olive oil

Instructions

  • Quarter tomatoes lengthwise. (Or halve cherry tomatoes). Put them in a large heat proof bowl big enough to hold all ingredients.
  • Bring all ingredients, EXCEPT tomatoes and olive oil, in a large Dutch oven to a boil over medium heat. Boil 1 minute. Add olive oil and return to a boil. Pour over the tomatoes and press them to make sure they are submerged.
  • Let the tomatoes come to room temperature, cover loosely and leave them on the counter overnight. Transfer bowl to the fridge for 3 days. See Note 1 if fridge space is an issue.
  • After 3 days, allow mixture to warm enough for oil to liquify. Stir well and transfer mixture to sterile jars, seal and refrigerate up to 3 months. See Note 2.

Notes

Note 1:  If fridge space is an issue you can jar the mixture once it has sat at room temperature.  Allow 3 days in the fridge before using.
Note 2:  To sterilize jars, heat oven to 275 degrees F.  Put jars on a baking sheet and bake 20 minutes.  Use tongs to handle hot jars and a wide mouth funnel to fill them.
Note 3:  Recipe as written is spicy but not hot.  Adjust amount of jalapenos to taste.
 
Nutrition is per Tablespoon.

Nutrition

Calories: 31kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg