Red Cabbage Curtido
Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator.
How to Make It
Step 1
1
In a bowl or jar (at least 4 cup), mix vinegar, salt, oregano, chili, and 1 3/4 cups water. Combine cabbage, carrot, and onion; add to bowl and push mixture down into liquid.
Step 2
2
Cover and chill 4 hours or up to 1 week; mix occasionally to keep vegetables immersed in liquid.
Step 3
3
To serve, lift out relish with a slotted spoon and drain.
Step 4
4
Nutritional analysis per 1/2 cup.
Ingredients
1/3 cup white vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and minced
3 cups shredded red cabbage
1 carrot (1/4 lb.), peeled and shredded
1/3 cup chopped onion
Directions
Step 1
1
In a bowl or jar (at least 4 cup), mix vinegar, salt, oregano, chili, and 1 3/4 cups water. Combine cabbage, carrot, and onion; add to bowl and push mixture down into liquid.
Step 2
2
Cover and chill 4 hours or up to 1 week; mix occasionally to keep vegetables immersed in liquid.
Step 3
3
To serve, lift out relish with a slotted spoon and drain.
Step 4
4
Nutritional analysis per 1/2 cup.
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