Spicy Curtido (Pickled Cabbage Slaw)

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Spicy Curtido (Pickled Cabbage Slaw)

Prep Time: minutes
Yields: pints


  • 1/2 head green cabbage
  • 1 carrot
  • 1/2 onion
  • 1/2 jalapeño pepper
  • 1 cup vinegar
  • cups water
  • 1 teaspoon Mexican oregano
  • freshly cracked black pepper
  • 2 teaspoons kosher salt or sea salt

Curtido is a lightly pickled cabbage slaw common in Central America. Using a half jalapeño gives it some real zip, but you can always dial back on it if you want. It's an easy side dish that goes great with tacos, flautas and other Mexican antojitos. And if you like the flavors of this  curtido, check out my easy recipe for taquería-style pickled jalapeños and carrots.

Kosher or pure sea salt are most commonly used for pickling. The additives in iodized salt will sometimes affect the brine, so it isn’t recommended. Note:  These instructions are not meant for long-term canning.


  1. Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeño. Grate the carrot.
  2. Combine the remaining ingredients in a bowl: 1 cup vinegar, 1½ cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
  3. Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
  4. Fill two pint-sized Mason jars with the veggies and top with the brine.
  5. Seal well and let ferment overnight in the fridge.

Chef Notes

Using a half jalapeño still creates some real heat even though it doesn't sound like much. You can always dial back and use less (or none) if you want a milder version. If you don't have Mexican oregano, you can simply omit the oregano.

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Votes: 1
Rating: 5
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