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Chef Ken Naron's Spicy Bread and Butter Pickled Tomatillos

9 each small to medium sized tomatillos, quartered
2 small yellow onions thinly sliced
1 cup sugar
1 cup white vinegar
½ cup water
¾ tsp. black pepper
1 tbsp. cayenne 
¾ tsp. turmeric
¾ tsp. cornstarch
½ tsp. celery seeds
½ tsp. mustard seeds
1 tsp. kosher salt 

Combine all spices and liquids in a medium saucepan and bring to a boil. Add onions and tomatillos and cook 8-10 minutes more. Ladle into sterilized jelly or mason jars, twist on lid to finger tightness, turn upside down on thick kitchen towel and let sit overnight to seal or process in water bath until sealed. Enjoy as an accompaniment with your favorite sandwich or taco.
 

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