I have been looking at this in the magazine for ages, not sure why but I don't really like the seasonings. Does anyone have any suggestions? Something is not quite right. Linda © Lucy Schaeffer Pickled Farm-Stand Tomatoes with Jalapeños TOTAL TIME: 30 MIN plus 4 hr pickling SERVES: 6 TO 8 At Blue Duck Tavern in Washington, DC, chef Brian McBride serves side dishes separately from entrées so diners can mix and match. This side dish of pickled tomatoes is terrific with a simply grilled steak, but it's also delicious with plenty of crusty bread to sop up the ginger-and-cumin-scented tomato juices. ingredients 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 directions In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat. In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard seeds, black pepper, turmeric, ground cumin and cayenne pepper and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture. In a large heatproof bowl, combine the tomatoes, scallions and jalapeños. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve. Recipe by Brian McBride This recipe originally appeared in Food and Wine, August, 2008. ~~~~ Linda ~~~~ The trouble with life is, you're half way through it before you realize it's a 'do it yourself' thing.