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Pickled Farm-Stand Tomatoes With Jalapeños


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1 cup rice vinegar

1/4 cup light brown sugar

1 teaspoon salt

1 cup extra-virgin olive oil

1 garlic clove, minced

1 1/2 teaspoons finely grated fresh ginger

1 teaspoon mustard seeds

1 teaspoon coarsely ground black pepper

1 teaspoon ground turmeric

1 teaspoon ground cumin

Pinch of cayenne pepper

6 tomatoes (1 1/2 pounds), each cut into 6 wedges

4 scallions, white and tender green parts only, thinly sliced

2 jalapeños, thinly sliced into rings and seeded

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