Curtido

Curtido

Ingredients:

• 1 lb green cabbage, thinly sliced
• 2 carrots, peeled and grated
• ½ white onion, thinly sliced
• 2 jalapeños, thinly sliced (fresh or pickled)
• ½ cup apple cider (or distilled white) vinegar
• ¼ cup water
• 2 tsp mexican oregano
• 1 ½ tsp brown sugar
• ½  tsp kosher salt
• ½  tsp black pepper

Instructions:

1. In a large bowl, mix together cabbage, carrots, onion, and jalapeños.
2. In a small bowl, whisk together vinegar, water, mexican oregano, brown sugar, salt, and pepper. Pour over the veggies and toss to coat. Cover and refrigerate at least 4 hours, preferably overnight. 

If you are in a time crunch, boil 3 cups of water and pour over the veggies before adding the vinegar mixture. Allow to steep 5 minutes, then drain all of the water. Add vinegar mixture, cover and refrigerate at least 1 hour before serving.

Makes about 6 cups

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