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Mexican Pickled Tomatillos

WebMD Recipe from EatingWell.com

Total Time: 20 mins

Mexican Pickled Tomatillos

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

Ingredients

  • 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

Instructions

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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