Tomatillos are fabulous Mexican green tomatoes. They're prefect for pickling and putting on tacos, quesadillas, and sandwiches.
4 cloves garlic
1 serrano (or jalapeno)
1.5 cups white vinegar
1.5 cups water
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1 tablespoon salt
Put white vinegar, water and salt in a saucepan. Give it a stir, bring to a boil, and remove from heat once boiling.
Remove the husks from the tomatillos and give them a good rinse. De-stem the tomatillos and cut them into quarters (or smaller if you want).
Add the chopped tomatillos to a quart-sized Mason jar. Add four peeled, roughly chopped garlic cloves and a single serrano pepper sliced lengthwise.
Add cumin seeds and black peppercorns to the jar.
Pour the hot brine mixture over the tomatillos. You should have enough brine to fully submerge the tomatillos.
Let the jar cool for 10-15 minutes, then seal it and store in the fridge. The tomatillos will be fully pickled in about 24 hours and they'll keep for at least a month in the fridge.