Curtido is super tasty and super easy when made with Pickle Creek Jalapeno Infused Balsamic Vinegar!
Print Recipe
Jalapeno Balsamic Curtido
Ingredients
- 1/4 head green cabbage, shreeded
- 1/4 c red onion, thinly sliced
- 1/4 c shredded carrots
- 2 c water
- 1/4 c Pickle Creek Jalapeno Infused Balsamic Vinegar
- 1/2 tsp dried oregano
- 1 tsp salt
Ingredients
- 1/4 head green cabbage, shreeded
- 1/4 c red onion, thinly sliced
- 1/4 c shredded carrots
- 2 c water
- 1/4 c Pickle Creek Jalapeno Infused Balsamic Vinegar
- 1/2 tsp dried oregano
- 1 tsp salt
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Instructions
Put the 2 cups of water on to boil. While waiting for the water to boil, shred the cabbage and slice the red onion.
Place the shredded cabbage in a colander in the sink. Once water has reached boiling, slowly pour it over the cabbage. When finished, rinse the cabbage with cold water. Drain well, pressing out as much water as possible.
In a large bowl, toss together the cabbage, onion, carrot, salt, and oregano. Add the Jalapeno Balsamic Vinegar and stir the cabbage mixture to distributed the vinegar.
Cover and marinate for several hours, overnight if possible, stirring occasionally. Enjoy!
