Mexico Encurtido
Curtido, in Mexican Spanish, is a word that refers to the method by which vegetables are fermented as part of the pickling or souring process. Mexican restaurants commonly have jars or bottles full of chiles or other vegetables en escabeche (another expression for the same process, more widely used in the rest of the Spanish speaking world) on tables. Mexicans eat these pickled vegetables on the side or with bread while they are waiting for their main course. Carrots are the most popular pickled vegetables.
Recipe Servings: 10
Prep Time
25 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
35 minutes
Total Time
25 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 cambray potatoes
- ¼ cauliflower
- 10 jalapeño peppers
- 5 scallions
- 2 zucchini
- 3 carrots
- 1 head garlic
- 4 bay leaves
- 2 cloves
- 1 sprig marjoram
- 1 sprig thyme
- 1 tsp (5 ml) oregano
- 2 cups (480 ml) white vinegar
- ¼ cup (60 ml) vegetable oil
- 5 black peppercorns
- ½ tsp (2.5 ml) salt
Directions
- Cut the potatoes in half. Cut the cauliflower into small bunches and the jalapeño peppers in strips. Cut the ends off the scallions. Slice the zucchini and the carrots. Separate the garlic cloves and peel them.
- In a big saucepan, heat vegetable oil over medium heat. Add the potatoes, cauliflower, jalapeño peppers, scallions, and garlic cloves. Mix the ingredients and fry for about 3 minutes, stirring occasionally.
- Add 1½ cup (360 ml) water and salt. Add the bay leaves, cloves, marjoram, thyme, oregano, white vinegar, and peppercorns. Bring to a boil over high heat. When the water boils, turn the heat to low, cover, and simmer for about 15 minutes, until the vegetables are half-cooked. Stir occasionally.
- Add the zucchini slices and cook for about 3 minutes, stirring occasionally, until the zucchini pieces are well-done.
- Turn the heat off. Let cool and then use a spoon to transfer to two big jars. Cover the jars and let stand in a cool area for a day.
- Once opened, curtido can last up to one month in the refrigerator.
Notes
In Mexico and Central America, this process of fermenting food in salt and vinegar is applied to the vegetables in this recipe and also to cabbage.Copyright © 1993—2024 World Trade Press. All rights reserved.