Name: Curtido (Pickled Cabbage, Onions, and Carrots)
Yield: Makes 6 servings
Cuisine: International
Ingredients: 473 ml (2 cups) shredded green cabbage; 118 ml (½ cup) shredded carrots; 118 ml (½ cup) thinly sliced onion; 946 ml (4 cups) apple cider vinegar; 5 ml (1 teaspoon) dried oregano; 5 ml (1 teaspoon) salt; 2.5 ml (½ teaspoon) whole black peppercorns (optional); 5 ml (1 teaspoon) dried chili flakes or 1 serrano pepper, finely chopped (optional)

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
•473 ml (2 cups) shredded green cabbage
•118 ml (½ cup) shredded carrots
•118 ml (½ cup) thinly sliced onion
•946 ml (4 cups) apple cider vinegar
•5 ml (1 teaspoon) dried oregano
•5 ml (1 teaspoon) salt
•2.5 ml (½ teaspoon) whole black peppercorns (optional)
•5 ml (1 teaspoon) dried chili flakes or 1 serrano pepper, finely chopped (optional)

Preparation

1. In a large ceramic bowl or glass jar with a lid, combine the cabbage, carrots, onion, vinegar, oregano, salt, peppercorn,s and chili flakes, if using. Stir to combine.

2. Cover tightly with lid or plastic wrap. Marinate overnight before serving. Curtido can be stored in the refrigerator up to 5 days.

gluten-free legumes & vegetables salads vegan vegetarian

About the author

Alicia Maher

Contributor

Curtido (Pickled Cabbage, Onions, and Carrots)

Ingredients

Preparation

More recipes to explore