Curtido (Salvadoran Pickled Cabbage)

Name: Curtido (Salvadoran Pickled Cabbage)
Prep time: 15 min
Total time: 1 h 15 min
Yield: 12 serving
Ingredients: ½ head cabbage; 1 large carrot; 1 small yellow or red onion; 1 cup rice, distilled or cider vinegar; ½ cup water; 2 teaspoons kosher salt; 1 tablespoon sugar; 2 teaspoons dried Mexican oregano; 1 teaspoon red pepper flakes, optional; 1 bay leaves; 1 fresh jalapeño, stemmed, unseeded or seeded, and thinly sliced or minced

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings
12
Calories
21 kcal
Course
Side Dish
Cuisine
Salvadoran

Curtido (Salvadoran Pickled Cabbage)

Deacon Moody

Report

A tangy, crunchy curtido (Salvadoran slaw) is the perfect companion to pupusas. Made with fresh cabbage, carrots, and onions, it’s simple to prepare and adds a zesty, refreshing balance to rich dishes.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

½ head cabbage , shredded, cored, and sliced thin (about 6 cups)
1 large carrot , peeled and shredded
1 small yellow or red onion , thinly sliced
1 cup rice, distilled or cider vinegar
½ cup water
2 teaspoons kosher salt (adjust to taste)
1 tablespoon sugar
2 teaspoons dried Mexican oregano
1 teaspoon red pepper flakes, optional ( to taste)
1 bay leaves
1 fresh jalapeño, stemmed, unseeded or seeded, and thinly sliced or minced , or 2 pickled jalapeño

Add to Shopping List

Instructions

In a large bowl, whisk together vinegar, water, sugar, and salt until the sugar is dissolved.
Add the cabbage, onion, carrot, jalapeño, oregano, red pepper flakes, and bay leaf, and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.

Equipments used:

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Store curtido in an airtight container in the refrigerator for up to 1 week. Stir before serving.
Storage: Store curtido in an airtight container in the refrigerator for up to 1 week. Stir before serving.
Make Ahead: Curtido tastes better when made ahead! Prepare it 1 day in advance to let the flavors meld.
Make Ahead: Curtido tastes better when made ahead! Prepare it 1 day in advance to let the flavors meld.
Freezing: Freezing is not recommended as it affects the texture and flavor.
Freezing: Freezing is not recommended as it affects the texture and flavor.
Storage: Store curtido in an airtight container in the refrigerator for up to 1 week. Stir before serving.
Make Ahead: Curtido tastes better when made ahead! Prepare it 1 day in advance to let the flavors meld.
Freezing: Freezing is not recommended as it affects the texture and flavor.