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4.4 from 246 votes

Spicy Curtido (Pickled Cabbage Slaw)

Curtido is a lightly pickled cabbage slaw common in Central America. Using a half jalapeno gives it some real zip but you can always dial back on it if you want.  (Note:  these instructions are not meant for long term canning.)

Servings: 12 (2 pints)
Calories: 17 kcal
Course: Appetizer
Cuisine: Vegetarian

Ingredients

  • 1/2 head green cabbage
  • 1 carrot
  • 1/2 onion
  • 1/2 Jalapeño
  • 1 cup vinegar
  • 1.5 cups water
  • 1 teaspoon Mexican oregano
  • freshly cracked black pepper
  • 2 teaspoons salt (Kosher or sea salt)

Instructions

    Cup of Yum
  1. Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno.  Grate the carrot.
  2. Combine the remaining ingredients in a bowl:  1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
  3. Add the liquid mixture to the veggies and combine well.  Crush the cabbage a bit so that it will fit into the jars. 
  4. Fill two pint-sized Mason jars with the veggies and top with the brine.  
  5. Seal well and let pickle overnight in the fridge.

Notes

  • Kosher or pure sea salt are most commonly used for pickling.  The additives in iodized salt will sometimes affect the brine so it isn’t recommended.
  • Using a half jalapeno still creates some real heat even though it doesn't sound like much.  You can always dial back and use less (or none) if you want a milder version.
  • If you don't have Mexican oregano you can simply omit the oregano. 
  • A non-reactive container is best to house the vinegar brine, with glass being the preferred choice. 

Nutrition Information

Calories 17kcal (1%)

Nutrition Facts

Serving: 12(2 pints)

Amount Per Serving

Calories 17

% Daily Value*

Calories 17kcal 1%

* Percent Daily Values are based on a 2,000 calorie diet.