Step 1

Add 5 cups white vinegar, 1.5 cups water and 1 tablespoon salt to a saucepan.  Give it a stir, bring to a boil, and remove from heat once boiling.

Step 2

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).

Step 3

Add the chopped tomatillos to a quart-sized Mason jar (you could also use two pint-sized Mason jars).  We'll also add four peeled, roughly chopped garlic cloves and a single serrano pepper sliced lengthwise.

Step 4

Add 1/2 teaspoon cumin seeds and 1/2 teaspoon black peppercorns to the jar.  I give the spices a quick crush in the molcajete to crack the peppercorns but this is optional.  (You can also use the bottom of a skillet to accomplish this.)

Step 5

Pour the hot brine mixture over the tomatillos.  You should have enough brine to fully submerge the tomatillos.

Step 6

Let the jar cool on the counter for 10-15 minutes, then seal it and store it 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.