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refrigerator pickled tomatillos in a jar on a white table

Quick Pickled Tomatillos

Kristina Todini, RDN
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!
5 stars (3 ratings)
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling and Pickling Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Course Appetizers + Platters
Cuisine Mexican-Inspired
Servings 4 servings
Calories 64 kcal

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.

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.

Nutrition

Serving: 1servingCalories: 64kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1794mgPotassium: 317mgFiber: 2gSugar: 8gVitamin A: 132IUVitamin C: 14mgCalcium: 22mgIron: 1mg
Keyword pickled tomatoes
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