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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator. Ingredients:
1/3 cup white vinegar |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and minced |
3 cups shredded red cabbage |
1 carrot (1/4 lb.), peeled and shredded |
1/3 cup chopped onion |
Directions:
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.
4. Nutritional analysis per 1/2 cup.
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