Ingredients
1 lb husked green tomatillos- halved if small, quartered if large
2 sweet or mild peppers-cut into 1 in strips
2 or 3 hot peppers- seeded and sliced into rings
3 garlic cloves- sliced
3 oregano sprigs
1 cup white wine vinegar
1 cup water
2 tsp pickling salt
1 tsp sugar
1/2 tsp cumin seeds
Preparation
- In a quart jar, combine first five ingredients.
- Bring the white wine vinegar, water, pickling salt, sugar, and cumin seeds to a boil in a saucepan, and pour the hot liquid over the vegetables. Let it cool down.
- Close the jar and refrigerate for at least a week before tasting. Will keep well for 2+ months in fridge since vinegar is a preservative.
Notes
Yield: 1 Quart