Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas.
- 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
- 6 habanero peppers (whole)
- 3-6 whole large cloves garlic, sliced
- 1 tablespoon cumin seed
- 3 cups distilled white vinegar, or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
- Step 4
- 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.
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