This tangy curtido features shredded cabbage, onions, carrots, and jalapeños in a delicious oregano brine. Try it with your next meal!
If you know me, you know that I always have a jar of something pickled in my fridge. I grew up seeing my mom pickle almost everything from her garden, and I still love pickled/marinated veggies because they’re such an easy way to add tons of flavor to a dish and cut though the richness.
One day, I was inspired by my pickled cabbage recipe to make a version that cut the marinating time down, and I stumbled into the world of curtido. It’s a traditional Salvadoran relish that resembles sauerkraut or kimchi, and I was immediately drawn to it. Since then, curtido has become one of my staples! It’s the perfect bright and zesty side dish for grilled chicken thighs or pan-fried cod, but I also love it with a good ol’ taco salad or burrito bowl.
Curtido Video
How To Make Curtido
Even though the name sounds fancy, I promise that curtido is one of the easiest things you’ll ever make! Shred some veggies, mix them with a brine, and that’s it.
- Prepare the veggies: Shred the cabbage and carrots, and slice the onion and jalapeños. Place the shredded cabbage in a large bowl and press it down to soften it a bit and release some of the juices.
- Mix everything together and marinate: Add the rest of the ingredients to the bowl and toss everything together to combine. Transfer the curtido to a jar and let it marinate in the fridge for at least two hours.
Tips For the Best Curtido
Curtido is all about FLAVOR. Since everyone’s taste buds are different, play around with the ingredients until you find the perfect combo — there’s no hard and fast rule here!
- Use a mandoline slicer. To shred veggies quickly and consistently, pull out a handy mandoline — make sure to use the guard to protect your fingers, and be very careful. Lately, I’ve also been loving this slicer bowl set and these vacuum bowls for shredding/storing the veggies!
- Adjust the salt and spice levels to your liking. Keep in mind that not all salts are created equal — so start with a pinch, taste, and adjust accordingly. Omit the jalapeños if you’re not a fan of heat, or scale it back to one jalapeño (remember to remove the seeds).
- Experiment with other herbs or veggies. Dried oregano is the typical herb of choice for curtido, but coriander seeds or cilantro add a lovely fresh twist. For extra crunch, add thinly sliced radishes and/or bell peppers.
- Be patient! To allow the flavors to properly develop, marinate the veggies for at least two hours (but preferably overnight). I’m all for shortcuts, but this is one of those times when you can’t rush the process.
Storage
Store curtido for up to one week in a Weck jar or airtight container in the refrigerator. The longer it sits, the better it tastes!
More Pickled Recipes
- Pickled Cucumbers — Addictively crunchy and bursting with fresh dill flavor
- Pickled Red Onions — Super simple and versatile (try them on a smoked salmon bagel!)
- Pickled Mushrooms — Garlic, bay leaves, and peppercorns make the best flavor base for these ‘shrooms
- Pickled Jalapeños — The perfect spicy topping for tacos or sandwiches
Recipe
Ingredients
- 1 cabbage head finely shredded
- 1 medium onion very thinly sliced
- 3 large carrots finely shredded
- 2 jalapeños thinly sliced
- 1 tsp dried oregano
- 1 tsp salt adjust to preference
- 1 cup white vinegar or apple cider vinegar
Instructions
- Shred the cabbage, place it in a large bowl and press it down with your hands to soften it a bit and release some of the juices.
- Shred carrots. Slice the onion and jalapeños. Add the carrots, onion, jalapeños, oregano, vinegar, and a good pinch of salt (adjust to your taste).
- Toss everything together until it is well combined.
- Transfer the mixture to a jar and let it sit in the fridge for at least two hours — but it tastes even better when marinated overnight. Enjoy!
Way too much oregano for my taste! Next time I am going to use 1/2tsp and see if that helps. (I think this would be great even leaving the oregano out.) The saving grace is that after a day the oregano taste is a little quieter.
Hi, John! That's a great idea for next time! It may depend on the freshness and quality of the oregano, as well as your individual taste preferences. Thanks for leaving a comment — it helps both me and other readers!