Week 33: Pickled Tomatillos

I can’t think of anything to compare these to from what I’ve pickled so far other than a much better version of pickled tomatoes and what I imagine pickled green tomatoes might be like. These pickled tomatillos were surprisingly sweet and definitely keep a great crunchy texture.

This pickle recipe is super straightforward but I did notice that usually 1 cup per all liquids combined (water and vinegar amounts, typically) is pretty exact for 1 pint jar plus the produce inside for pickling. There was more liquid leftover than usual this time – but no matter! Just use it to pickle extra tomatillos or something else you think this combo would be good with.

Pickled Tomatillo Recipe

Makes 2 pints



  • 1 cup water
  • 1 cup white wine vinegar
  • 1 tsp sugar
  • 2 tbsp kosher salt
  • 1 tsp whole cumin seeds (1/2 per pint)
  • 4 oregano sprigs (2 per pint)
  • 4 garlic cloves (2 per pint)
  • 2 small dried hot peppers (1 per pint)
  • 1 poblano pepper (or other mild pepper)
  • 1 lb tomatillos (about 8 medium-sized)


  • Bring the water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.
  • Fill jars with oregano sprig(s) – 1 each if using pint jars, 2 if using 1 quart jar; garlic cloves – 2 each if using 2 pint jars, 4 if using 1 quart jar; and dried pepper – 1 each if using 2 pint jars, 2 if using 1 quart jar. Also add cumin (amount also dependent on jar size; see above).


  • Cut the tomatillos into quarters or eighths, depending on the size you’d like and size of each fruit. Add a layer to jar(s).


  • Slice fresh pepper into strips or rings; layer about half of the pieces into jar(s).


  • Add another layover of tomatillos, the remaining sliced poblanos, and a final tomatillo layer on top of that. Top with remaining oregano sprig(s).


  • Cover each jar with the cooled brine then give them a shake to distribute spices.
A little peak at how cool the bottom looks!
  • Open one more time to make sure all ingredients are still fully submerged in the brine.


  • Recommended use: these are great on their own with a sort of sour sweet taste. In my opinion, they might actually be too flavorful in a salad and aren’t super spicy or salty so wouldn’t necessarily crave them with cheese like I do some pickles. Let the tomatillos speak for themselves and serve them on their own!


One thought on “Week 33: Pickled Tomatillos

  • August 12, 2018 at 2:48 pm

    Made these again today bc they r sooo good! Not only delicious straight from the jar but also to grind up all ingred (minus the oregano, dried pepper and brine) for a delicious fresh green salsa to serve along side tomato salsa.


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