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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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canning tomatillos 50 best mexican recipes adems media Ingredients:
40 tomatillos |
8 jalapenos |
4 celery ribs |
4 teaspoons dill weed |
2 teaspoons oregano |
1 quart cider vinegar |
1/2 cup pickling salt |
Directions:
1. wash veggies de stem and dehusk.
2. have 4 hot pint jars.
3. pack 1 celery stems cut to fit
4. 2 jalapeno
5. 1 t dill weed
6. 1/2 t oregano.
7. 10 tomatillos.
8. boil the vinegar and salt
9. pour into jars seal
10. it says hot water bath 5 minutes but i would go 30 myself check ball book.
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