Curtido (Pickled Cabbage Salad) is a traditional Nicaraguan recipe for a classic quick pickle of cabbage, carrot and onion in a vinegar and sugar brine. The full recipe is presented here and I hope you enjoy this classic Nicaraguan version of: Pickled Cabbage Salad (Curtido).
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Ingredients:
125ml cider vinegar
125ml water
1 tsp sugar
1 tsp dried oregano, crumbles
1 tsp salt
½ medium head of green cabbage, shredded
1 carrot, julienned
½ white onion, sliced
¼ tsp crushed chilli pepper (optional)
Method:
In a jug, mix together the vinegar, water, sugar, oregano and salt. Stir until the sugar and salt have dissolved.
In a large bowl mix together your shredded cabbage, julienned carrot, sliced onion, and chilli flakes (if using).
Pack the vegetables into a 1l pickling jar (wide mouth jars work best).
Pour the vinegar mixture over the vegetables and pack down tight. (You may not feel like you have enough brine, but after an overnight in the fridge the cabbage will start to release moisture and your brine level will rise.)
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