Learn how to cook great Mexican pickled tomatillos. Crecipe. com deliver fine selection of quality Mexican pickled tomatillos recipes equipped with ratings, reviews. Welcome to the Pickle Party This is the season for pickling those lovely veggies you have grown in your garden, plucked from your CSA box or scooped up at your. I typically do not can my pickled tomatillos, but leave them in the refrigerator. Were just now finishing last years batch as the next crop is coming on, so. Pickled Tomatillos' title='Pickled Tomatillos' />I have to confess I had limited experience with tomatillos before they arrived in this months Farmers Feast challenge basket from the Ottawa Farmers Market. Divide tomatillos among 6 pintsize 2cup canning jars or similarsize temperedglass or heatproofplastic containers with lids. Divide the habaneros, garlic slices. Pickled Tomatillos PROSPECT THE PANTRYThis was the year of the tiny tomatillo. While relatively plentiful, tomatillos were diminutive, around inch in diameter instead of the usual 1. I dont think it was the variety. It was probably the weather. Nowadays, we blame a whole lot on the weather. So much so that in DecemberI was pickling the last of the tomatillos harvested from my New Jersey garden just before Thanksgiving so that theyd be ready by New Years. So much for our assumptions about seasonality. These are considered fresh pickles, in that raw tomatillos, sweet and hot peppers, garlic and oregano are packed in a jar and covered with hot pickling liquid, composed of vinegar, water, salt, sugar and spices. Left to marinate in the refrigerator, theyre ready in a week and last for several months. The batch I made earlier in the fall definitely was mellower because of the longer curing period, but these zesty numbers are great on their own and even better in a tomatillo quesadilla. Im sure theyll be great chopped up and sprinkled on tacos of just about any type. Pickled Tomatillosadapted from Linda Ziedrich, Joy of Pickling. Fried Chicken Without Oil more. Anaheim I used bell, cut into 1 inch squares or strips. Pack the tomatillos, peppers, garlic and oregano in a clean quart jar. Bring the remaining ingredients to a boil in a saucepan and pour the hot liquid over the vegetables. Insert a chopstick in the jar to release any air bubbles, and set aside to cool. When cool, cover with a non reactive cap and refrigerate for at least a week before eating the pickles. They will keep, refrigerated, for at least 2 months, getting mellower and softer as they age. Related. Categories Appetizers, Preserving, Tomatillo. Tags Tomatillo preserves.