Encurtido – Honduran Spicy Pickled Vegetables

Encurtido is an amazing and delicious spicy Honduran side dish that is so addicting and easy to make. Once you start eating these spicy pickled vegetables, you can’t stop eating it!

I learned this incredible recipe from my Honduran neighbor and it is the perfect garnish for so many dishes!

What is Encurtido?

It is a side dish of pickled veggies like beets, jalapenos, carrots, cauliflower, and onions.

Traditionally it is served with homemade tamales and meat dishes. I serve it with (um, everything) Lentil Nachos, Pressure Cooker Chicken Tacos, Cauliflower Patties, and actually as a side with Make-Ahead Scrambled Eggs.

Is Encurtido Whole30 Compliant?

Yes! Encurtido was one of my favorite additions to my meals while we did our first Whole30. Just be careful to read the labels carefully on the pickled jalapenos. Many brands contain canola oil.

How to Make Encurtido

1. Prep the veggies:
   1. Peel and cut the ends off of onions. Cut them in half and slice thinly.
   2. Peel and thinly slice the carrots. I used a mandoline to make the process quick and the pieces uniform.
   3. Chop the tops and ends off of the beets, and slice the skin off. Cut the beets in half and slice the beets into coins.
   4. Chop the cauliflower into bite-sized pieces.
   5. Roughly chop the cilantro.
2. Fill a large saucepan with three inches of water and bring it to a boil. Add the onions and cook for 30 seconds. Just 30! Don’t overcook. Drain into a strainer and immediately rinse with cold water. Set aside.
3. Meanwhile, fill a small saucepan with 2 cups of water and the beets. Cook on medium heat for 20 minutes. Set aside to cool to room temperature. Do not discard the water the beets were cooked in.
4. Fill the large saucepan with three inches of water again and bring to a boil. Add the carrots and cauliflower and cook for 10 minutes. Drain into a strainer and immediately rinse with cold water. Set aside.
5. Place all veggies (including beets and their cooking liquid) into a large mixing bowl and add the whole can of pickled jalapenos including the juices. Toss lightly with tongs.
6. Sprinkle salt, pepper, and oregano over the top of the veg. Add the water and vinegar and cilantro. Toss to distribute the seasoning and brine.
7. Allow the mixture to sit at room temperature for two hours, and then transfer veggies and the liquid to air-tight containers. Store in the fridge.

I cannot get over how this simple little dish instantly makes everything taste so much better. I find myself sneaking into the fridge at all hours to pull out a piece of veg.

Beets are my favorite. Until I come across a carrot coin and then I love them best. But then there’s the cauliflower… And the onion is amazing on top of almost any dish. Hmmm, I’m just going to say that it is all amazing and needs a permanent place in my fridge. And my mouth.

These tasty little-pickled veggies can be yours anytime now that you know how to make Encurtido.

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Encurtido – Honduran Spicy Pickled Vegetables WEIGHT WATCHERS POINTS

One serving of Encurtido – Honduran Spicy Pickled Vegetables has 0 WW Freestyle SmartPoints.

Print Recipe

4.8 from 5 votes

Encurtido - Honduran Spicy Pickled Vegetables

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Encurtido is an amazing and delicious spicy Honduran side dish that is so addicting and easy to make. These spicy pickled vegetables are so good!

Servings: 25

Course: Side Dish

Cuisine: Fusion

Keyword: How to Make Encurtido

Calories: 111kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 5 white onion
• 4 carrots
• 2 beets
• 1 head cauliflower
• 1 24 oz can pickled jalapenos
• 1 cup cilantro, chopped
• 1 tbsp dried oregano
• 1 tbsp coarse ground pepper
• 2 tbsp table salt
• 1.5 cups white vinegar
• 2 cups water - for the beets
• 1.5 cups water - for the brine
• water - for boiling

US Customary - Metric

Instructions

Prep the veggies:

• Peel and cut the ends off of onions. Cut them in half and slice thinly.
  

  Peel and thinly slice the carrots. I used a mandoline to make the process quick and the pieces uniform.

  Chop the tops and ends off of the beets, and slice the skin off. Cut the beets in half and slice the beets into coins.

  Chop the cauliflower into bite-sized pieces.

  Roughly chop the cilantro.
• Fill a large saucepan with three inches of water and bring it to a boil. Add the onions and cook for 30 seconds. Just 30! Don't overcook. Drain into a strainer and immediately rinse with cold water. Set aside.
• Fill a small saucepan with 2 cups of water and the beets. Cook on medium heat for 20 minutes. Set aside to cool to room temperature. Do not discard the water the beets were cooked in.
• Fill the large saucepan with three inches of water again and bring to a boil. Add the carrots and cauliflower and cook for 10 minutes. Drain into a strainer and immediately rinse with cold water. Set aside.
• Place all veggies (including beets and their cooking liquid) in a large mixing bowl and add the can of pickled jalapenos including the juices. Toss lightly with tongs. Sprinkle salt, pepper, and oregano over the top of the veg. Add 1.5 cups of water, vinegar, and cilantro. Toss to distribute the seasoning and brine.
• Allow the mixture to sit at room temperature for two hours, and then transfer veggies and the liquid to air-tight containers. Store in the fridge.

Nutrition Facts

Encurtido - Honduran Spicy Pickled Vegetables

Amount Per Serving

Calories 111

* Percent Daily Values are based on a 2000 calorie diet.

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