Curtido is a pickled cabbage delight that also happens to be a great investment. Spend a few minutes building a batch and you’ll have the option of nibbling on it for the next few weeks.
In Central America it’s common to serve curtido with pupusas and other corn cakes, but you can use it on just about anything, including tacos, sandwiches, and anywhere else you use a traditional coleslaw.
Curtido Recipe
This recipe is enough to load up two pint-sized Mason jars with veggies and brine. Not pictured is the overnight resting period where the real magic happens.
Similar to our pickled jalapenos, you can still eat it shortly after making, but it will only be a preview of what’s to come. Letting it pickle overnight will allow the full flavor to develop.
(Note: these instructions are not meant for long term canning.)
To start you’ll need:
1/2 head green cabbage
1 carrot
1/2 onion
1/2 jalapeno
You can use a food processor if it’s convenient for you, but thinly slicing the cabbage and grating the carrot works just as well.
Note that we are only using half of a jalapeno but this still gives it some serious zip. If you want a milder version I would recommend starting with 1/4 of a jalapeno.
Next, gather 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)
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.
Add this mixture to the veggies and combine well. Crushing the cabbage a bit while mixing will help it fit into the Mason jars.
Load up two pint-sized Mason jars with the veggies (tongs work good), and then fill them to the top with the brine.
Seal well and let them pickle overnight in the fridge.
The next day you’ll have a zippy pickled delight that just might replace your traditional coleslaw. What?!! And you’ve just upgraded your fridge for the next few weeks. Well done.
Don’t forget that 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.
Buen Provecho.
Spicy Curtido (Pickled Cabbage Slaw)
Ingredients
- 1/2 head green cabbage
- 1 carrot
- 1/2 onion
- 1/2 jalapeno
- 1 cup vinegar
- 1.5 cups water
- 1 teaspoon Mexican oregano
- freshly cracked black pepper
- 2 teaspoons salt (Kosher or sea salt)
Instructions
- 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.
Notes
We use a cabbage-only version of this Curtido in our Baja Fish Tacos.
You can use a similar technique to make some pickled onions.
Still hungry?!
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Micki
Is it just plain white vinegar?
Patrick
Hey Micki! Yeah that’s what I used. Cheers.
Penny
A Mexican restaurant I frequent serves this slaw. I’ve always wanted the recipe. Thanks so much, this is yummy!
Patrick
Thanks much Penny, so glad you found this recipe! Cheers.
Brian
Nothing ferments in one night. Or in vinegar. Or in the fridge. This is not a proper ferment.
Patrick
Thanks for mentioning this Brian.
Jim
Just a quick question…maybe I missed in the conversations but how far in advance can you make the Curtido and how long is it good for. Making jerk tacos on a fishing trip and would like to prepare the weekend before… look forward to your reply and thanks for the recipes!
Patrick
Hey Jim! Yeah preparing the weekend before should work well. Most pickled goods keep quite well as the vinegar acts as a natural preservative — as long as you keep them in fridge they will keep for weeks at a time and some even longer. Cheers.
Maria
Love this curtido, I used to top humbuers friend love too.
Alvaro Serrano
Thank you, excellent recipe, great as an accompaniment with sashimi.
Patrick
Thanks Alvaro!
Deb Lavengood
Loved this. I am not a big fan of the regular jalapenos so I used Tamed Pickled sliced ones from the store. I added in about 2 packets of stevia to tame down the sour/salt as I wanted to eat it right away. EXCELLENT on my chicken sandwich, veggie buffalo wrap and will have it on pork tacos also. Tasty!
Patrick
Thanks much for your note Deb, good to know that sweetener worked for you!
Joanne Streightiff
How long can this last in fridge?
Patrick
Hi Joanne! With the vinegar it should last for at least a few weeks. Cheers.
Gordon Tylosky
Patrick,
Does the cabbage become tenderized a bit with this cold overnight process?
Patrick
It does a little bit Gordon, but I feel like it still retains some of its crunch even after sitting in the brine for a few days. Cheers.
Rebecca
Hi Patrick! I just made this a few days ago for pupusas, let it sit for a day, and it’s over half gone already! I am making more as we speak because it is JUST THAT GOOD!!! The plan is to put it on a pastrami sandwich for work tomorrow. I used 2 serrano peppers and it still wasn’t as spicy as I wanted, but I do have an iron gut when it comes to spicy food.😁 Thank you for your wonderful recipe! As you said, it will be more of a staple around here now!
Patrick
Ha awesome, thanks for the feedback Rebecca! So good to know there are people out there who are not satisfied with 2 serranos!