PICKLED TOMATILLOS RECIPES

Steps:

• 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. 
• 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). 
• 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.
• 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.)
• Pour the hot brine mixture over the tomatillos.  You should have enough brine to fully submerge the tomatillos.  
• 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. 

Steps:

• Divide tomatillos among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the habaneros, garlic slices and cumin seed evenly among the jars.
• Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
• Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
• Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.