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Photo: Alex Farnum; Styling: Randy Mon Photo by: Photo: Alex Farnum; Styling: Randy Mon

Quick Pickled Tomatillos

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

Sunset AUGUST 2012

  • Yield: Makes 3 pts. (serving size: 1/2 cup)
  • Total: 15 Minutes


  • 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. 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.

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

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Quick Pickled Tomatillos Recipe