Confession: I've ordered tomatillos from Peapod twice before. Each time, they ended up mouldering, unused, in the back of the fridge. This time, armed with this pickling recipe, I've finally used them. The raw ones taste wonderful, too - tart and firm; they remind me a bit of green mangoes. The urge to find some bagoong to have with them aside, here's the recipe I ended up using:
- about 1 lb. tomatillos, quartered or cut into eighths
- 1 cherry bomb pepper (no habaneros at the market)
- 4 cloves garlic, whole
- 1-1/2 tsp. cumin seed
- 1-1/2 c. water
- 1-1/2 c. white vinegar
- 2 tbsp. + 1 tsp. salt
- 1 tbsp. sugar
Bring the water, vinegar, salt and sugar to a boil. Pour the hot liquid into the Mason jar, covering everything completely and leaving 1/2 inch space from the top of the jar.
Cover, let cool and refrigerate. Recipe says to let them stand for at least 24 hours, and that they should last for about a month.
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