Pickled Tomatillos
These Pickled Tomatillos will give you a deliciously tart burst of acidity and they will work wonders on tacos, quesadillas, and even sandwiches. So good! (Note: these instructions are not meant for long-term canning.)
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8-10 tomatillos (approx. 1 lb.)
- 4 cloves garlic
- 1 serrano (or jalapeno)
- 1.5 cups white vinegar
- 1.5 cups water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1 tablespoon salt (Kosher, sea, or pickling salt)
Instructions
- 1
Add 1. 5 cups white vinegar, 1.5 cups water and 1 tablespoon salt to a saucepan. Give it a stir, bring to a boil, and remove from heat once boiling.
- 2
Remove the husks from the tomatillos and give them a good rinse. De-stem the tomatillos and cut them into quarters (or smaller if you want).
- 3
Add the chopped tomatillos to a quart-sized Mason jar (you could also use two pint-sized Mason jars). We'll also add four peeled, roughly chopped garlic cloves and a single serrano pepper sliced lengthwise.
- 4
Add 1/2 teaspoon cumin seeds and 1/2 teaspoon black peppercorns to the jar. I give the spices a quick crush in the molcajete to crack the peppercorns but this is optional. (You can also use the bottom of a skillet to accomplish this.)
- 5
Pour the hot brine mixture over the tomatillos. You should have enough brine to fully submerge the tomatillos.
- 6
Let the jar cool on the counter for 10-15 minutes, then seal it and store it in the fridge. The tomatillos will be fully pickled in about 24 hours and they'll keep for at least a month in the fridge.