Curtido Guatemalteco: Pickled Vegetables

Curtido is the condiment that ties Guatemalan meals together. A jar of pickled vegetables – beets, carrots, cabbage, green beans, and onion – sitting on the table, ready to add crunch, acid, and color to whatever you are eating. In Guatemala, a meal without curtido feels incomplete, the way a meal without salsa feels incomplete in Mexico.

The beets are what make curtido visually stunning. As the vegetables cure in the vinegar brine, the beets slowly bleed their intense purple-red pigment into everything they touch. After 24 hours, the entire jar is a vibrant shade of magenta – carrots, cabbage, onions, all transformed. It looks like a jar of jewels.

Every Guatemalan household has a jar of curtido in the refrigerator at all times. It is made fresh every week or two, using whatever vegetables are available. The recipe below is a classic combination, but curtido is flexible – some families add broccoli, baby corn, or sliced jalapeño. The constants are beets (for color), vinegar (for preservation), and time (for flavor).

Ingredients

Vegetables

• 2 large beets, peeled and sliced
• 2 large carrots, sliced into rounds
• 1/4 head green cabbage, shredded
• 1 cup green beans (ejotes), trimmed and halved
• 1 cup cauliflower florets
• 1 large white onion, sliced into rings

Brine

• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon dried oregano
• 6 whole black peppercorns

Step-by-Step Instructions

Step 1: Blanch the vegetables. Bring a large pot of salted water to a boil. Add the beets, carrots, green beans, and cauliflower. Blanch for 3-4 minutes – they should be crisp-tender, still with a bite. Do not overcook. Drain and set aside. Keep the cabbage and onion raw.

Step 2: Layer the vegetables. In a large glass jar (mason jar or similar), layer the blanched vegetables, raw shredded cabbage, and onion rings. Alternate the layers for the best visual effect – the beet juice will gradually color everything.

Step 3: Make the brine. In a small pot, combine the vinegar, water, sugar, salt, bay leaves, thyme sprigs, oregano, and peppercorns. Bring to a boil, stirring until the sugar and salt are fully dissolved.

Step 4: Pour and seal. Pour the hot brine over the layered vegetables. The liquid should cover all the vegetables. If it does not, add a splash more vinegar and water in equal parts. Press the vegetables down to submerge them.

Step 5: Cool and cure. Let the jar cool to room temperature with the lid slightly ajar. Once cooled, seal tightly and refrigerate. Let cure for at least overnight – 24 hours produces noticeably better flavor. The beet color will gradually spread throughout.

Step 6: Serve. Serve cold or at room temperature as a side dish. It accompanies grilled meats, arroz con pollo, tostadas, and virtually every other Guatemalan dish. Use a fork to pull out the vegetables, letting excess brine drip back into the jar.

Como Lo Hacemos en Guatemala (Local Tips)

Glass jars only. The vinegar in curtido will react with metal containers. Always use glass. Mason jars work perfectly.

Make it on Sunday. In many Guatemalan households, curtido is made on Sunday and eaten throughout the week. By Wednesday, it is at peak flavor.

The brine is reusable. After the vegetables are gone, some families reuse the purple brine for one more batch. The second batch will be milder but still flavorful.

Adjust the acid. If curtido is too tart for your taste, increase the sugar slightly. If too sweet, add more vinegar. The balance should be pleasantly tangy with just a hint of sweetness.

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Approximate Nutrition (per serving)

More Guatemalan recipes: Chirmol (Roasted Tomato Salsa) | Guacamol Chapin | Frijoles Volteados

Related: Guatemala Food Guide | Food Prices | Cost of Living