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    Home » Most Recent

    Spicy Curtido (Pickled Cabbage Slaw)

    September 19, 2017 By Patrick 82 Comments

    6929 shares
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    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 is a lightly fermented cabbage slaw common in Central America. Using a jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    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

    Curtido is a lightly fermented cabbage slaw common in Central America. Using a jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    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)

    Curtido is a lightly fermented cabbage slaw common in Central America. Using a jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    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.

    Curtido is a lightly fermented cabbage slaw common in Central America. Using a jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    Load up two pint-sized Mason jars with the veggies (tongs work good), and then fill them to the top with the brine.

    Curtido is a lightly fermented cabbage slaw common in Central America. The jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    Seal well and let them pickle overnight in the fridge.

    Curtido is a lightly fermented cabbage slaw common in Central America. Using a jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    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.

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    Curtido is a lightly fermented cabbage slaw common in Central America. The jalapeno gives it some real zip but you can always dial back on it if you want. mexicanplease.com

    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.)
    4.38 from 59 votes
    Print Pin Rate
    Servings: 12 (2 pints)
    Calories: 17kcal
    Author: Mexican Please

    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

    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. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    We use a cabbage-only version of this Curtido in our Baja Fish Tacos. 

    It's tough to beat fried fish drenched in a chipotle crema sauce. These Baja Fish Tacos are also served up with a batch of pickled cabbage -- too good! mexicanplease.com

     

    You can use a similar technique to make some pickled onions.

    Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. So good! mexicanplease.com

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    Reader Interactions

    Comments

    1. Doug

      January 21, 2023 at 4:14 pm

      Can you water bath these and seal them to be eaten months later?

      Reply
      • Patrick

        January 23, 2023 at 5:15 am

        Hey Doug! Wish I could give a better answer, but I don't do any long term preserving and haven't tried that with this recipe yet. Cheers.

        Reply
    2. JoeW

      October 10, 2022 at 9:23 am

      Hello, Patrick.

      I made the curtido 2 days ago, and used it as a condiment for your Hardshell Beef Tacos. Both turned out great.

      I cut it with a bit of rice wine vinegar, to tone down the bite of the distilled vinegar.

      Many thanks for both recipes.

      Joe

      Reply
      • Patrick

        October 11, 2022 at 3:30 pm

        Oh nice thanks for your note Joe, sounds like a proper meal 🙂

        Reply
    3. Britta Sandberg

      July 23, 2022 at 11:42 am

      5 stars
      Love this & make it all the time. I first tasted it on Caye Caulker in Belize. Wonderful with spicy jerk chicken, BBQ ribs, or a nice Caribbean curry w/ coconut rice. <3

      Reply
      • Patrick

        July 25, 2022 at 11:17 am

        Oooh sounds delicious 🙂

        Reply
    4. Taco

      June 29, 2022 at 3:14 pm

      In south Texas, I found a recipe with cloves that made it even better so threw a few in there for this batch.

      Reply
      • Patrick

        June 30, 2022 at 6:27 am

        Hey good to know, thanks for mentioning this! Cheers.

        Reply
    5. Delma Moreno

      April 19, 2022 at 9:00 am

      Does it need to be overnight?

      Reply
      • Patrick

        April 22, 2022 at 12:44 pm

        Hey Delma! You can use it right after making it for a preview, but the flavor won't penetrate fully into the cabbage until it rests in the brine for a bit. Cheers.

        Reply
    6. Kathleen Wilson

      April 10, 2021 at 1:04 pm

      This is really good. We got a pile of Texas BBQ take-out, they didn’t put in the usual ho-him sliced pickles and ......voila! This pickled cabbage kicked the meal up a notch or three. I’ll get around to tacos next week. The cabbage is in the fridge waiting.

      Reply
      • Patrick

        April 16, 2021 at 2:03 pm

        Thanks Kathleen!

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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