Curtido (Pickled Cabbage, Onions, and Carrots)

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.

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

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)

Directions

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.

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