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Curtido

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at least eight servings Easy
Total: Active:
2 Ratings 

Ingredients (8)

  • 1 medium head red or green cabbage, THINLY SLICED
  • 2 medium carrots, peeled and shredded
  • 1 small red or white onion, thinly sliced
  • 1 c. apple cider or pineapple vinegar
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. brown sugar
  • Chile flakes or sliced pickled jalapeno chile (optional)
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Curtido

My recipe is reversed engineered from the many Salvadoran curtidos I’ve tasted around the Los Angeles area. Most internet recipes don’t allow enough pickling time. Do NOT use a regular yellow onion – it is too stinky! Cole slaw mix can be substituted for the cabbage and carrot.

Instructions

  1. 1In a large pot, cover the cabbage with water and bring to a boil. Simmer for only one or two minutes. Remove from the heat and strain out the cooking water.
  2. 2Combine blanched cabbage with the remaining ingredients in a glass container, adding enough water to barely cover the vegetables.
  3. 3Refrigerate at least 12 hours before serving.
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