Spicy Pickled Tomatillos

INGREDIENTS:

• 1 # fresh tomatillos
• 2 large Serrano peppers, sliced in half lengthwise
• 6 cloves of garlic, peeled and lightly smashed
• 2 tsp kosher salt
• ½ tsp cumin seeds
• ½ tsp whole peppercorns
• ¼ tsp pickle crisp
• 1 cup water
• 1 ¼ cup white vinegar

INSTRUCTIONS:

1.Peel off papery husks of the tomatillos, wash off sap, cut into wedges and set aside.

2. Sterilize a quart mason jar or two.

3. Simmer water, salt and spices in a small pot until salt is dissolved. Remove from heat and stir in vinegar and pickle crisp. 

3. Layer tomatillo wedges, garlic and Serrano peppers in your mason jar. Use the second jar if necessary. 

4. Pour enough brining liquid to cover vegetables.

5. Cover and refrigerate, shake daily, ready to eat on the 3rd day. 

6. Store in refrigerator.

Notes:

• Adjust quantities of peppers and garlic to your personal preference. 
• If you don’t like sour flavors you can cut back ¼ cup of the white vinegar but it’s tasty as is.