Pickled Tomatillos

Kateryna Bondar
Pickled TomatillosPickled Tomatillos
Cuisine
Course
Serves 4 people
Prep time
20m
Cook Time
20m

This is the vegetable tomatillo, the edible Mexican husk tomato, not the ornamental Chinese-lantern kind, and it tastes like something between a green tomato and a gooseberry. The fruits have a faintly sticky, waxy skin, so before canning wash them well in warm water or the marinade turns cloudy.

Choose firm, slightly underripe or just-ripe fruits; overripe ones fall apart during sterilization. The vinegar essence here is concentrated at around 70% – don’t confuse it with the 9% table vinegar most kitchens keep, since swapping means recalculating by roughly six times (so about 12 teaspoons of 9% vinegar per the 2 teaspoons of essence). The hot pepper and cloves give a distinct spice you can dial up or down.

Serve the pickled tomatillos as a sharp appetizer with meat or potatoes; the tart freshness cuts through rich dishes nicely. Keep the jars in a cool, dark place.

Part of Ukrainian cuisine — 288 more recipes in the section.

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Ingredients

  • tomatillo fruits (peeled) — packed tightly into the jar
  • 2-3
    clove buds (per 1-liter jar)
  • 1
    piece of red hot pepper
  • 1
    bay leaf
  • Marinade (per 1 L water):
  • 1 Liter
    water
  • 2 Teaspoons
    vinegar essence
  • 50 Grams
    salt
  • 50 Grams
    sugar

Instructions

  1. Pack the peeled and washed tomatillos tightly into jars, adding cloves, a piece of hot pepper, and a bay leaf to each 1-liter jar.

  2. Make the marinade: for every 1 liter of water use 2 teaspoons of vinegar essence, 50 g salt, and 50 g sugar, and bring to a boil.

  3. Pour the hot marinade over the tomatillos and sterilize the 1-liter jars for 20 minutes, then seal.

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