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Mexican Pickled Tomatillos

Mexican Pickled Tomatillos
This Recipe Is:

WebMD Recipe from EatingWell.com

Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas.

Ingredients
Prep: 20 minutes | Total Time: 20 minutes
  • 2 1/2 pounds
    tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
  • 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
Instructions
  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.
  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.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
  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.

 

Nutritional Information

Makes: 6 pint jars (about 12 cups)
  • Calories7
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium82 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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