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Mexican Pickled Tomatillos

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas.”

Ingredients

    • 2½ pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
    • 6 whole habanero peppers
    • 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

Directions

  • 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 ½ 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.
  • 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
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