Pickled Tomatillos
User Reviews
4.4
Pickled Tomatillos
Description
After removing husks and washing, tomatillos are quartered and packed with garlic, serrano chili, cumin seeds, and crushed black peppercorns in a jar. A hot brine of equal parts white vinegar and water with salt is poured over the contents to fully submerge them. Once cooled to room temperature, the jar is sealed and refrigerated. The pickles develop their full flavor in about 24 hours, balancing the tartness of tomatillos with the spicy and savory notes from the spices and garlic.
Pickled tomatillos can be used as a flavorful addition to tacos, salads, or as a tangy side condiment. The brine’s acidity preserves the fruit’s crispness while adding complexity. Choosing non-reactive containers and appropriate salts such as kosher or pickling salt helps maintain flavor clarity.
The recipe advises using glass jars and non-reactive pans for the brining process and avoiding table salt to prevent impurities that affect taste. The quick pickling method offers a convenient way to prepare pickles without long fermentation.
Ingredients
- 8-10 tomatillo approx. 1 lb
- 4 cloves garlic
- 1 serrano chili or jalapeno chili
- 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
Instructions
- 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.
Notes
- Use non-reactive containers like glass jars for pickling and non-reactive pans for heating brine.
- Choose kosher, sea, or pickling salt instead of table salt to prevent off flavors from additives.
- Maintain a 1:1 ratio of white vinegar to water for balanced acidity and flavor.
- Allow pickled tomatillos about 24 hours to develop full flavor, though they can be tasted sooner.
- The pickles keep a crisp texture due to the quick pickling method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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