Curtido (Pickled Cabbage, Onions, and Carrots)

By garciamoss

Curtido is a must when serving Pupusas, Crispy Fried Yuca and Pork, or Empanadas. The sour-pickled flavor of the cabbage, onions, and carrots is a perfect complement to savory foods.

Ingredients

• 2 cups shredded green cabbage
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced onion
• 4 cups white or apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon whole black peppercorns (optional)
• 1 teaspoon dried chili flakes or 1 Serrano pepper, finely chopped (optional)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Using a large ceramic bowl or glass jar with a lid, combine and stir all the ingredients. Cover tightly with lid or plastic cling wrap; marinate overnight before serving. The Curtido can last up to 5 days in the refrigerator.