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)
- 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)
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.
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.