Curtido (pickled vegetables)

Name: Curtido (pickled vegetables)
Yield: 20 servings
Cuisine: American
Ingredients: 2 lbs green beans; 1 very large carrot; 1 large red onion, white is ok; 2 celery stalk; 1 red pepper; to taste Salt; to taste Black pepper; pinch Mexican Oregano large; 5 Bay Leaves; 4 tbsp Vinegar (any is ok we had red wine)if a stronger use less; Olive oil; 1 tbsp Hot sauce (optional); 1 tbsp Worcestershire sauce

Arely C @cook_19511997

Curtido (pickled vegetables)

Arely C @cook_19511997

Saved

Ingredients

20 servings

2 lbsgreen beans
1very large carrot
1large red onion, white is ok
2celery stalk
1red pepper
to tasteSalt
to tasteBlack pepper
pinchMexican Oregano large
5Bay Leaves
4 tbspVinegar (any is ok we had red wine)if a stronger use less
Olive oil
1 tbspHot sauce (optional)
1 tbspWorcestershire sauce

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Steps

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.