This pickle is redolent with Indian spices. It’s a good side for any number of dishes. I like to eat a bowlful along with bread and cheese–dip the bread in the juices for a real treat!

1 c rice vinegar (unseasoned) or white wine vinegar
1/4 c (light brown) sugar
1 t salt
1 c vegetable oil
1 – 2 garlic cloves, minced
1 1/2 t peeled, finely grated ginger, or 1/8 t powdered ginger
1 t mustard seeds; or 3/4 t powdered mustard; or 1 T prepared mustard
1 t coarsely ground black pepper
1 t ground turmeric
1 t ground cumin
1 t ground coriander, optional
dash of ground cayenne
1 1/2 lbs tomatoes, 4 – 6 or so, cored and cut into wedges
2 scallions, thinly sliced
1 – 2 fresh hot pepper(s), thinly sliced into rings and seeded

1. Combine vinegar, sugar, and salt in a sauce pan. Heat just until the sugar and salt have dissolved. Usually this happens before the liquid boils. Remove from heat.

2. Heat the oil in a skillet over low heat. Add the garlic, ginger, mustard seeds, black pepper, turmeric, cumin, coriander, if using, and cayenne. Cook, stirring occasionally, until fragrant, a couple of minutes. Remove from heat and carefully pour into vinegar mixture.

3. In a bowl or other suitable container, combine the tomatoes, scallions, and hot pepper rings. Stir in the hot pickling liquid. Gently stir to combine. Allow to marinate for about 4 hours before serving. Refrigerate any leftovers.