These garlicky tomatillo pickles are a great way to preserve the end-of-season abundance. They use the traditional salt brine method of preserving instead of vinegar. They will keep in the refrigerator for a month. Serve with your favorite deli sandwich.
• 1 1/2 tablespoons sea salt
• 2 cups water
• 1 tablespoon dill seed
• 4 cups tomatillos, husked, washed, and halved
• 6 cloves garlic
• 1 teaspoon black peppercorn
• Red pepper flakes (optional)
1. Fill a very clean wide-mouth quart jar with boiling water and let sit while preparing the salt brine.
2. Combine salt and water in a small saucepan. Bring to a boil, stirring to dissolve the salt. Allow to cool. Add dill seed to the brine.
3. Empty the jar of water and pack with the halved tomatillos. Tuck in garlic cloves, peppercorn, and red pepper flakes as you go.
4. Fill jar to the top with brine. Cover with waxed paper and a weight to keep the tomatillos submerged. Place a plate underneath the jar for overflow. Keep the jar in a dark place.
5. The rate of fermentation will vary, depending on your room temperature. Check daily. When the color has changed, and the taste is slighty tangy, they are ready to be stored in the refrigerator; this can occur as quickly as 24 hours on a warm summer day, or take as long as a week in cooler conditions. If you notice that the tomatillos are slimy or have an off aroma, toss them out.
Learn more about tomatillos in the article Tons of Tomatillos.