Pickled Tomatillos are the perfect condiment, side dish or snack to serve at your next Mexican-themed lunch or dinner.
Easy to make at home, these crunchy tomatillos soaked in vinegar, peppers and spices can be made by canning experts as well as preservation newbies.
Place a bowl of pickled tomatillos at the table when hosting your next taco night and you’ll see they disappear in seconds!
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Easy Homemade Crunchy Pickled Tomatillos
If you’re a lover of pickling and fermenting at home you’ll love this Mexican-inspired recipe.
Tomatillos can be found in your local Latin American or Mexican market. They look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. Bite into a tomatillo and you’ll notice they’re tangy, slightly tart and citrusy with a hint of sweetness.
The tanginess of tomatillos is why they are such a popular choice in Mexican cuisine to add acidity to dishes.
Our Pickled Tomatillo recipe is vegan and vegetarian friendly. They can be enjoyed as a healthy snack or served alongside meaty main dishes like tacos, tostadas, chilaquiles, Chile Pork Stew and Smoky Meatballs.
Pickled Tomatillos
Equipment
- measuring cups
- measuring spoons
- saucepan
- French knife
- Mason Jar
Ingredients
- 5 Tomatillos
- 2 Garlic Cloves
- 1 Jalapeno
- 3/4 cup White Vinegar
- 3/4 cup Water
- 1/4 tsp Cumin Seeds
- 1/4 tsp Black Peppercorns
- 1/2 tbsp Kosher Salt
Instructions
- Add white vinegar, water and salt to a saucepan. Stir then bring to a boil, and remove from heat once boiling.
- Remove the husks from the tomatillos and give them a rinse. De-stem the tomatillos and cut them into quarters.
- Add the chopped tomatillos to a Mason jar with chopped garlic cloves, and a Jalapeno pepper sliced lengthwise.
- Add cumin seeds and black peppercorns to the jar.
- Pour the hot brine mixture over the tomatillos. You should have enough brine to fully submerge the tomatillos.
- Let the jar cool on the counter for 10-15 minutes, then seal it and store it in the fridge. The tomatillos will be fully pickled in about 24 hours and they'll keep for at least a month in the fridge.
Nutrition
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