These Pickled Tomatillos will give you a tart burst of acidity and they work wonders on tacos, quesadillas, and even sandwiches. So good!
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4.34 from 6 votes

Pickled Tomatillos

These Pickled Tomatillos will give you a deliciously tart burst of acidity and they will work wonders on tacos, quesadillas, and even sandwiches. So good!  (Note:  these instructions are not meant for long-term canning.)
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 24kcal
Author: Mexican Please


  • 8-10 tomatillos (approx. 1 lb.)
  • 4 cloves garlic
  • 1 serrano (or jalapeno)
  • 1.5 cups white vinegar
  • 1.5 cups water
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon salt (Kosher, sea, or pickling salt)


  • Add 1. 5 cups white vinegar, 1.5 cups water and 1 tablespoon salt to a saucepan.  Give it a stir, bring to a boil, and remove from heat once boiling. 
  • Remove the husks from the tomatillos and give them a good rinse.  De-stem the tomatillos and cut them into quarters (or smaller if you want). 
  • Add the chopped tomatillos to a quart-sized Mason jar (you could also use two pint-sized Mason jars).  We'll also add four peeled, roughly chopped garlic cloves and a single serrano pepper sliced lengthwise.
  • Add 1/2 teaspoon cumin seeds and 1/2 teaspoon black peppercorns to the jar.  I give the spices a quick crush in the molcajete to crack the peppercorns but this is optional.  (You can also use the bottom of a skillet to accomplish this.)
  • 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. 


Here are some tips to keep in mind for quick pickling:
A non-reactive container is best to house the vinegar brine, with glass being the preferred choice. 
It's also best practice to use a non-reactive pan when heating up the vinegar. 
Table salt is not recommended as it typically has additives and this can negatively affect the brine.  Kosher, sea, or pickling salt are recommended.
A 1:1 vinegar-to-water ratio is a good ratio to keep in mind.  I almost always use a simple white vinegar as opposed to flavored vinegars.
You'll need about 24 hours to get full pickle!  But I will sometimes make pickled goods and use them same day because you'll still get a decent preview of how they'll taste even if they aren't fully pickled. 


Calories: 24kcal