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.
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