House prep · Mixer
Pickled Tomatillo Brine
- Yield
- About 1.2 liters
- Shelf life
- 1 month
- Storage
- Refrigerated
Ingredients
- 360 g white vinegar
- 360 g water
- 14 g kosher salt
- 14 g white sugar
- 450 g tomatillos, husked and quartered
- 4 garlic cloves, chopped
- 1 serrano, sliced lengthwise
- 2 g cumin seeds, crushed
- 2 g black peppercorns, crushed
Method
- 1Boil the vinegar, water, salt and sugar, then pour over the tomatillos, garlic, chile and spices in a nonreactive container. Cool, seal and refrigerate at least a day, ideally a week. Use both the brine and the pickles.
Used in 0
No recipes yet.