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

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Recipe Summary

Yield:
Makes drained, 3 to 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • Nutritional analysis per 1/2 cup.

Nutrition Facts

20 calories; calories from fat 4.5%; protein 0.7g; fat 0.1g; carbohydrates 4.8g; fiber 1.2g; sodium 342mg.
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