ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Pickled Tomatillos

Photo: Alex Farnum; Styling: Randy Mon
Total time 15 mins
Yield Makes 3 pts. (serving size: 1/2 cup)
Pickled tomatillos are fantastic in a Bloody Mary or with charcuterie.

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

Nutrition Information

  • calories 35
  • caloriesfromfat 22 %
  • protein 0.9 g
  • fat 0.8 g
  • satfat 0.1 g
  • carbohydrate 7 g
  • fiber 1.5 g
  • sodium 1111 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat vinegar, sugar, salt, and 3 cups water in a medium saucepan until simmering.

  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.

  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.