Ingredients
Scale
- 1 small green cabbage, finely shredded (about 8 cups)
- 2 medium carrots, grated (use box grater, large holes)
- 1/2 white, sweet, or red onion, thinly sliced
- 1 jalapeno, julienned
- 2 teaspoons dried oregano
- 2 teaspoons Kosher salt
- 3/4 cup apple cider vinegar
- 1/2 cup water
Instructions
- Shred the vegetables and grate the carrots. Make sure everything is evenly sliced, not too thin, so they remain crispy after pickling.
- Parcook the cabbage with hot water. Place the shredded cabbage in a large strainer. Warm about 3 cups of water until very hot, almost boiling. Pour the hot water over the cabbage slowly and it will start to shrink as it’s being cooked. Drain the cabbage well.
- Combine the ingredients. Add the cabbage to a large bowl along with the grated carrots, onion, jalapeno, oregano, and salt. Toss well to mix everything. Pour in the vinegar and water, tossing once again to coat everything.
- Transfer the ingredients to glass jars. Stuff the curtido into mason jars and press down firmly. Pour in the brine and make sure the vegetables are completely submerged.
- Cover the jars and store in the fridge for at least 2 hours, preferably overnight. This will stay fresh for up to 2 weeks.
Notes
- Use a mandolin slicer to shred the cabbage and slice the onions, this will save time and create consistent slices.
- Feel free to swap out the vinegar with other flavors, such as rice vinegar or white wine vinegar.
- Make sure you taste the jalapeno for spiciness before using it.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Side Dish
