This Curtido will compliment many Mexican recipes, it is a delicious and refreshing condiment, and you will love having on your shelf at the ready when you need it!!
Ingredients and Variations
Ingredients: green cabbage, white onion, carrots, jalapeños, white vinegar, water, Mexican Oregano and Kosher salt.
Variations: Purple cabbage can be used as well as red onion and hotter peppers can replace jalapeños if you prefer more heat. Apple cider vinegar can be used instead of white vinegar and canning or sea salt can replace Kosher salt. a little cumin can also be added if desired.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Curtido (water bath canning recipe)
4
servings30
minutes40
minutesA tasty Mexican slaw with a kick!
Ingredients
- Slaw
1 head large cabbage
1 large onion
2 medium carrots
3 jalapeños
2 tbsp Kosher, sea or canning salt
- Brine
1 cup water
3 cups white vinegar
1 tsp Kosher, canning or sea salt
1 tsp Mexican oregano
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it.
- Grate all veg and put into a large bowl. Sprinkle with 2 tablespoons of salt, mix, cover and let set for 2 hours.
- Drain and rinse slaw well, then pack into jars leaving 1 1/2-inch headspace. (Don’t pack too tight).
- Make brine by all brine ingredients into a pot, bring just to a boil, remove from heat and ladle over slaw, filling to 1-inch headspace, remove air bubble adding more brine if needed, wipe rims, add lids and bands to fingertip tight. Place into simmering water bath canner.
- Process for 15 minutes (base time) adjusting by 5 minutes accordingly, per your altitude.
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