Quick Pickled Tomatillos
Photo: Alex Farnum; Styling: Randy Mon
Pickled tomatillos are fantastic in a Bloody Mary or with charcuterie.
How to Make It
Step 1
1
Heat vinegar, sugar, salt, and 3 cups water in a medium saucepan until simmering.
Step 2
2
Put 2 garlic cloves, heaping 1/4 tsp. mustard seeds, and 1 tsp. pickling spice into each of 3 widemouthed pt. jars. Fill jars with tomatillos, pushing down to pack.
Step 3
3
Pour hot brine over tomatillos to fill each jar to the top. Seal with lids. Chill to develop flavor, at least 4 days and up to 1 month.
Ingredients
3 cups distilled white vinegar
2 tablespoons sugar
3 tablespoons kosher salt
6 peeled garlic cloves
1 teaspoon brown mustard seeds
1 tablespoon pickling spice
2 pounds tomatillos, husks removed, cored, washed, and quartered
Directions
Step 1
1
Heat vinegar, sugar, salt, and 3 cups water in a medium saucepan until simmering.
Step 2
2
Put 2 garlic cloves, heaping 1/4 tsp. mustard seeds, and 1 tsp. pickling spice into each of 3 widemouthed pt. jars. Fill jars with tomatillos, pushing down to pack.
Step 3
3
Pour hot brine over tomatillos to fill each jar to the top. Seal with lids. Chill to develop flavor, at least 4 days and up to 1 month.
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