If you love quick pickles—affectionately called “quickles”—this pickled tomatillo recipe will become a staple in your kitchen. Tangy, slightly spicy, and full of fresh flavor, these bright little bites are the perfect way to jazz up tacos, quesadillas, or even a simple cheese board. Prepping the tomatillos, garlic, and spices first ensures that your hot brine is ready to pour the moment your jar is packed, locking in maximum flavor and crunch.
INGREDIENTS:
1 sterilized quart Mason jar and lid
1 1/2 cups white vinegar
1 1/2 cups filtered water
1 tablespoon salt (Kosher, sea, or pickling salt — do NOT use table salt!)
8-10 fresh tomatillos (approx. 1 lb.), husks removed and rinsed well
4 cloves garlic, chopped
1 serrano (or jalapeno) pepper, sliced in half lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns, cracked
METHOD:
For the brine:
In a large saucepan, combine the white vinegar, water, and salt. Bring the mixture to a boil, then remove from heat.
For the pickles:
Remove the stems from the tomatillos and cut them into fourths. Place the tomatillos in a quart-sized Mason jar. Add the chopped garlic cloves, the serrano pepper halves, cumin seed, and peppercorns to the jar.
Pour the hot brine mixture over the tomatillos. There should be enough brine to fully submerge the tomatillos.
Allow the jar cool on the counter for 10-15 minutes, then cover the jar with a lid. Store the pickles in the fridge. The pickles will be ready to eat in 24 hours and will keep for at least a month in the fridge.
