Curtido (pickled vegetables)

Arely C
Arely C @cook_19511997
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Ingredients

20 servings
  1. 2 lbsgreen beans
  2. 1very large carrot
  3. 1large red onion, white is ok
  4. 2celery stalk
  5. 1red pepper
  6. to tasteSalt
  7. to tasteBlack pepper
  8. pinchMexican Oregano large
  9. 5Bay Leaves
  10. 4 tbspVinegar (any is ok we had red wine)if a stronger use less
  11. Olive oil
  12. 1 tbspHot sauce (optional)
  13. 1 tbspWorcestershire sauce

Cooking Instructions

  1. 1

    Boil green beans until soft. Cut in half by hand.

  2. 2

    Boil carrot until softened but still firm in middle. Chop in long wedges about the same length as beans.

  3. 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. 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. 5

    Mix the vegetables and let cool at room temp. Put in fridge for at least 2 hrs or overnight for more flavor.

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Arely C
Arely C @cook_19511997
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