Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator.
Sunset MARCH 2001
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.
2. Cover and chill 4 hours or up to 1 week; mix occasionally to keep vegetables immersed in liquid.
3. To serve, lift out relish with a slotted spoon and drain.
Nutritional analysis per 1/2 cup.
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