Curtido (pickled vegetables)
Curtido (pickled vegetables)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, curtido (pickled vegetables). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Curtido (pickled vegetables) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Curtido (pickled vegetables) is something which I have loved my entire life.

From your local store, right to your door—as soon as same-day. On groceries, gadgets, & even last-minute gifts. Encurtido is an amazing and delicious spicy Honduran side dish that is so addicting and easy to make.

To get started with this particular recipe, we have to first prepare a few components. You can cook curtido (pickled vegetables) using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Curtido (pickled vegetables):
  1. Take 2 lbs green beans
  2. Prepare 1 very large carrot
  3. Make ready 1 large red onion, white is ok
  4. Prepare 2 celery stalk
  5. Get 1 red pepper
  6. Make ready to taste Salt
  7. Take to taste Black pepper
  8. Get pinch Mexican Oregano large
  9. Make ready 5 Bay Leaves
  10. Get 4 tbsp Vinegar (any is ok we had red wine)if a stronger use less
  11. Take Olive oil
  12. Get 1 tbsp Hot sauce (optional)
  13. Take 1 tbsp Worcestershire sauce

Think of it like a tangy, crispy sauerkraut. A key flavoring agent in curtido that makes it unique is oregano. From what we can tell, no matter the vegetables, all curtido contains oregano to give it its traditional flavor. A lightly pickled cabbage coleslaw (curtido) that can be eaten as is or served as a topping with tacos, pupusas, burgers, soups etc..

Instructions to make Curtido (pickled vegetables):
  1. Boil green beans until soft. Cut in half by hand.
  2. Boil carrot until softened but still firm in middle. Chop in long wedges about the same length as beans.
  3. Quickly sauté carrots and beans in some Olive oil, 2tbsp of vinegar, salt, and pepper to taste. About 2 mins remove from heat to stop cooking and put it in a non-metal bowl.
  4. Cook the olive oil with Mexican Oregano and Bay Leaves. Then cook until translucent the onion, celery, red pepper with salt and pepper to taste. About 4-5min. Then add Worcestershire and hot sauce at the end. Remove from heat and place in bowl with beans and carrots.
  5. Mix the vegetables and let cool at room temp. Put in fridge for at least 2 hrs or overnight for more flavor.

Once you get a decent amount of hacks in, run the vegetable peeler down the cuts and voila, you have slivers. Repeat the process until it is difficult to peel the carrot and cut the rest by hand. Because Curtido is pickled with vinegar, it actually lasts for quite awhile in the fridge. It's actually best on the second day because the salad has had time to marinate over night. I mean it's cabbage that's salted and fermented using essentially the same method used to make kraut.

So that is going to wrap it up for this special food curtido (pickled vegetables) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!