6 whole habanero pepper
6 whole large cloves garlic, sliced
1 Tbsp cumin seed
3 cup distilled white vinegar or cider vinegar
3 cup water
2 Tbsp plus 2 teaspoon sea salt
2 Tbsp sugar
1. Divide tomatillos among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the habaneros, garlic slices and cumin seed evenly among the jars.
2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
To Make Ahead: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
Provided by: EatingWell
Per Single Serving / Serves 40 Total
- Calories 7
- Total Fat 1gm 3%
- Sodium 82mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.