Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 month.

Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition Facts

7 calories; 82 mg sodium. 58 mg potassium; 1 g carbohydrates;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2017
Great recipe that turned out great. Love the firm crunchy texture and nice heat that is not too hot. I was out pricing more tomatillo today. Read More
Rating: 4 stars
11/11/2015
Good recipe for a garden surplus Tomatillos turned out a little squishy (typically a fan of crunchy peppers) but I liked the flavor. Pros: Great recipe to use good flavor easy recipe Read More