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Spicy Bread and Butter Tomatillos



1 cup white vinegar

½ cup spring water

1 cup sugar

¾ teaspoon black pepper

1 teaspoon cayenne pepper

¾ teaspoon turmeric

¾ teaspoon cornstarch

½ teaspoon celery seed

½ teaspoon mustard seed

1 teaspoon Morton kosher salt

2 yellow onions, sliced thin

9 tomatillos, husks removed and quartered (smaller tomatillos can be halved)


  1. In a saucepot over high heat, combine all ingredients except onions and tomatillos and bring to a boil. Add onions and tomatillos and cook for 8 to 10 minutes. Store in a jar in refrigerator and use within a month, or process in a water bath (find detailed canning instructions at
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