Quick Pickled Tomatillos, an easy refrigerator pickled tomatillos recipe in a light vinegar brine. A tasty and easy way to preserve your tomatillos without canning!
Love tomatillos? Try pickling them! This simple and quick refrigerator pickled tomatillos recipe takes only 2 hours for the perfect pickled small tomatoes to use as toppings for burgers, salads, and tacos.
👉 Ready to learn how to quick pickle tomatillos? Let’s do it!
How to make (step-by-step photos)
1️⃣ Step One: Prep tomatillos
The first step is to wash and prep the tomatillosfor pickling. To do this, simply remove the outer peels from the tomatillos, and then slice them in half before pickling.
👉 Can you pickle tomatillos whole? You can pickle small tomatoes like tomatillos and cherry tomatoes whole, but cutting them into slices helps them absorb as much of the brine as possible. So it depends on how you’d like to serve them – if you’re serving as a snack them pickle them whole. If you’re using them as a topping then slice.
2️⃣ Step Two: Prepare the pickling jar
Next it’s time to prepare the jar that you will pickle the tomatillos in. Choose a large, wide jar so that you can leave 1/2 inch of space after you fill the jar with the brine.
Add the tomatillo slices, dill (and other fresh herbs, if using), mustard seeds, garlic cloves, and red pepper flakes (optional, but we highly recommend).
3️⃣ Step Three: Prepare and add the pickling brine
You can’t make pickled vegetables without brine! This is what adds the “pickled” flavor to vegetables and fruit.
Our go-to refrigerator pickling brine formula is usually:
- 2 cups water
- 1 cup vinegar (distilled vinegar, white wine vinegar, and apple cider vinegar are our favorites)
- 1 tablespoon salt
- 1 tablespoon sugar (granulated white or brown)
We increase or decrease the amount of brine depending on the amount of vegetables we’re pickling, but this is the foundational recipe we use that always produces great tasting pickled vegetables.
To make the brine:
- Add water, a vinegar of your choice (see our tips for vinegar below), salt, and sugar to a medium saucepan and bring to a boil.
- Pour the hot brine into the pickling jar and completely cover the tomatillos, then close the lid tightly and allow it to cool down on the counter until it reaches room temperature.
💡 Want more tips for making pickling brine? Check out my full recipe, tips, and advice for making a refrigerator pickling brine here.
👉 Which vinegar should you use for pickling tomatillos? We like a light vinegar for pickling tomatoes to bring out their natural sweetness, so we opt for white vinegar or white wine vinegar.
4️⃣ Step Four: Refrigerate tomatillo pickling jar
Once the jar is cool, put the jar into the refrigerator and allow the tomatillos to pickle in the vinegar brine.
👉 How long to quickly pickle tomatillos
If you want to serve quickly, let the tomatillos pickle for at least 2 hours. For best results, we recommend letting them soak up the brine for at least 24-48 hours.
These refrigerator pickled tomatillos are good up to two weeks in the refrigerator as long as they are submerged in the vinegar water.
❓ Questions and quick tips
Choose a jar that’s wide and tall enough to store the tomatillo slices. There should be about 1/2 – 1 inch (1-2 cm) of space between the slices and the lid so that they can completely submerge in the brine liquid.
You can eat pickled tomatillos after they have been in the refrigerator for at least 2 hours. However, we suggest waiting for 24-48 hours for the best results. If your tomatillos were sliced very thin, then less time will be needed for the best flavor.
As long as tomatillos are completely covered with brine, they will last for up to two weeks in the refrigerator. If any piece of the tomatillos are sticking out of the water, there is potential for bacterial growth, so make sure to use a tall jar and to completely submerge them in the brine.
Quick pickling vegetables and fruit in the refrigerator does not come with the same food safety hazards as traditional pickling and canning. However, to make sure your tomatillos stay safe while stored in the refrigerator, make sure to completely cover them in the liquid brine and to feel them before eating. If they’re slimy, throw them out.
💡 Ideas for serving
Here are a few recipes and ideas to get you started:
- Add on top of burgers. Add pickled tomatillos on top of veggie burgers for an acidic flavor kick.
- Top tacos. Sprinkle a few pickled tomatillos on top of tacos for a flavor contrast.
🧅 More quick pickling recipes
Check out our other easy simple vegetable recipes:
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Quick Pickled Tomatillos
Ingredients
- 1 pound tomatillos, about 3-4 cups
- 2 cloves garlic, sliced thin
- 1 tablespoons mustard, stone ground or seeds
- 2 cups water
- 1 cup vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- Optional: fresh herbs, red pepper flakes
Instructions
- Prep the tomatillos: Remove the outer peels of tomatillos and then wash under running water. Then slice in half and set aside.
- Prepare the pickling jar: Add tomatillos to a large jar and add mustard seeds, garlic, and optional add-ins like herbs and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the onions. Let the jar cool on the counter until it reaches room temperature.
- Pickling instructions: Once cooled, close the lid on the jar securely and put the jar into the refrigerator and let the tomatillos pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled tomatillos are good up to two weeks in the refrigerator.
Recipe Notes
- Vinegar: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this recipe.
- Recommended jar: Choose a large and wide jar with about 1/2 – 1 inch space (2-3 cm) below the lid.
- Other recommended tools: small saucepan, cutting board, knife set
- Prep ahead and storage: Refrigerator pickled tomatillos should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to two weeks. Do not freeze.
- Nutrition notes: Nutrition information is calculated with all brine ingredients (including full amount of sugar, salt, etc.), however the onions don’t absorb all of the liquid so the actual nutrition information is less than listed here.
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