Pickled Tomatillos
Pickled Tomatillos are flavoured with spices, jalapeno and garlic. Best served as a crunchy snack or condiment at Mexican taco night.
Servings: 4
Calories: 165kcal
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
Calories: 165kcal | Carbohydrates: 32.3g | Protein: 6.5g | Fat: 3.3g | Saturated Fat: 0.2g | Sodium: 4869mg | Potassium: 794mg | Fiber: 6.5g | Sugar: 1.6g | Calcium: 192mg | Iron: 8mg
