Pickled Cabbage Slaw


One of my favorite flavors to have in a meal is something tart and spicy. This explains why I probably always have batch of homemade pickled cabbage, otherwise known as curtido in Spanish or pickliz as my Haitian friends call it. This pickled cabbage slaw is such a quick and delicious recipe, once you make it once, you’ll want it as a sides with all your dishes.

Pickled Cabbage Slaw | Curtido | Pickliz

Difficulty: Easy  Yields:  4-6   Prep Time: 15 mn Cook Time:  12-24 hours best results


  • 4 cups shredded cabbage, about 1/2 head

  • 3 carrots, shredded

  • 1 red onion , finely sliced

  • 4 cups white vinegar

  • 1/2 cup white sugar

  • 1/2 cup kosher salt

  • 1 tbs whole fresh peppercorns

  • 1 or 2 scotch bonnet pepper


Prep all vegetable and mix in a large bowl so it’s evenly combined. Pack cabbage mix into a sealable glass jar. In a large sauce pan, add the remaining ingredients and bring to a boil until sugar and salt are dissolved. Carefully pour hot pickling liquid into the jar. Allow it to cool for a few minutes before sealing and storing in the refrigerator. Serve cooled with a bowl of rice and oxtail or roasted Peruvian style chicken.

If stored correctly, in refrigerator, pickled cabbage will last at least 3 weeks. Once it’s done, you can keep the pickling liquid and reuse for another batch.