TOMATILLOS NEAR ME RECIPE

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PICKLED TOMATILLOS | MEXICAN PLEASE



Pickled Tomatillos | Mexican Please image

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.)

Provided by Mexican Please

Categories     Side Dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8

Number Of Ingredients 8

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)

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. 

Nutrition Facts : Calories 24 kcal, ServingSize 1 serving

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