Mexican Curtido Recipes

CURTIDO (SALVADORAN PICKLED SLAW)

Steps:

• Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
• Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
• Cover and refrigerate until flavors combine, 8 hours to overnight.

SPICY CURTIDO (PICKLED CABBAGE SLAW)

Steps:

• Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
• 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).
• Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
• Fill two pint-sized Mason jars with the veggies and top with the brine.
• Seal well and let pickle overnight in the fridge.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

QUICK CURTIDO (MEXICAN CABBAGE SLAW) RECIPE - (4.4/5)

Steps:

• In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

CURTIDO

Steps:

• Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
• Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it's to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator. Can keep for weeks.

CURTIDO

Steps:

• Mix the cabbage with the onion and carrots in a heatproof bowl. Heat the vinegar, sugar and 1 tsp salt in a pan over a low heat until dissolved, then pour over the vegetables and mix well.
• Put the slaw in the fridge for at least 30 mins or until ready to serve. Just before serving, stir through the coriander leaves and season well, to taste.

CEBOLLAS CURTIDAS (MEXICAN PICKLED ONIONS)

Steps:

• Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
• Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
• Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
• Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
• Cover and marinate in the refrigerator for 1 hour before serving.

CURTIDO

Steps:

• Place the cabbage in boiling water for no more than one minute. Discard the water.
• Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
• Let chill in refrigerator at least two hours before serving.