Makes drained, 3 to 3 1/2 cups

Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator.

How to Make It

Step 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

Cover and chill 4 hours or up to 1 week; mix occasionally to keep vegetables immersed in liquid.

Step 3

To serve, lift out relish with a slotted spoon and drain.

Step 4

Nutritional analysis per 1/2 cup.

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