Mexican Pickled Tomatillos
Eatingwell.com
Eatingwell.com
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Ingredients

  • 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
  • 6 whole habanero peppers
  • 3-6 whole large cloves garlic, sliced
  • 1 tablespoon cumin seed
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar

Instructions

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