Mexican Pickled Tomatillos

By Logo inline

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

Mexican Pickled Tomatillos
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 20 minutes

Ingredients
  • 2 1/2 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 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 Facts

Servings
40
Serving Size
1/4 cup
Calories
7
Carbohydrates
1 g
Fat
0 g
Saturated Fat
0 g
Protein
0 g
Cholesterol
0 mg
Dietary Fiber
0 g
Potassium
58 mg
Sodium
82 mg
Yield
6 pint jars (about 12 cups)
Exchanges
Free food

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

eatingwell dinner lunch appetizers snack mexican low carbohydrate summer fall marinate/rub make ahead instructions sauce/condiment savory side dish vegetable appetizer vegetables vegetarian vegan gluten free memorial day july 4th labor day fathers day easy