Quick Pickled Tomatillos

Photo: Alex Farnum; Styling: Randy Mon

Pickled tomatillos are fantastic in a Bloody Mary or with charcuterie.

Yield: Makes 3 pts. (serving size: 1/2 cup)
Recipe from Sunset

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 22%
  • Protein: 0.9g
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Carbohydrate: 7g
  • Fiber: 1.5g
  • Sodium: 1111mg
  • Cholesterol: 0.0mg


  • 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


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