Curtido Recipe for Pupusas by Alicia Maher
Pickled Cabbage, Onions, and Carrots
This recipe is a must when serving Pupusas, Crispy Fried Yuca and Pork, or Empanadas. The sour-pickled flavor of the cabbage, onions, and carrots is a perfect complement to savory foods.
2 cups shredded green cabbage
½ cup shredded carrots
½ cup thinly sliced onion
4 cups white vinegar
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon whole black peppercorns (optional)
1 teaspoon dried chili flakes or 1 Serrano pepper, finely chopped (optional)
Using a large ceramic bowl or glass jar with a lid, combine and stir all the ingredients. Cover tightly with lid or plastic cling wrap; marinate overnight before serving. The Pickled Cabbage, Onions, and Carrots can last up to 5 days in the refrigerator.
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