Mexican Pickled Tomatillos
Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas.
From EatingWell: July/August 2010
Yield: Makes 6 pint jars (about 12 cups)
Active Time: 20 minutes
Total Time: 20 minutes
- 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
- 6 whole habanero peppers
- 3-6 whole large cloves garlic, sliced
- 1 tablespoon cumin seed
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- Divide tomatillos among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the habaneros, garlic slices and cumin seed evenly among the jars.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
- Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
Nutrition Per 1/4-cup serving:
7 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 82 mg sodium; 58 mg potassium.
0 Carbohydrate Serving
Exchanges: free food