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–+ servings
3 jars of pickled encurtido and vegetables on a white board
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4.8 from 5 votes

Encurtido {Honduran Spicy Pickled Vegetables}

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Encurtido is an amazing and delicious spicy Honduran side dish that is so addicting and easy to make.
Servings: 25
Course: Side Dish
Cuisine: Fusion
Keyword: How to Make Encurtido
Calories: 111kcal
Author: Sarah Cook - Sustainable Cooks

Ingredients

  • 5 cups white onion {sliced}
  • 4 cups carrots {peeled and sliced into coins}
  • 3 medium-sized beets {tops and ends removed, peeled, and sliced into coins}
  • 3 cups cauliflower {cut into florets}
  • 1 24 oz can pickled jalapenos
  • 1 cup cilantro {roughly 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

Equipment

Instructions

Prepping the veggies

  • Cut the ends off of onions and remove the skin. Cut them in half and then slice thinly.
  • Peel and thinly slice the carrots.
  • 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.

Making Encurtido

  • Fill a large saucepan with three inches of water and bring it to a boil. Add the onions and cook for 30 seconds. 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.

Notes

Will keep in the fridge for up to six weeks.
Nutrition Facts
Encurtido {Honduran Spicy Pickled Vegetables}
Amount Per Serving
Calories 111
* Percent Daily Values are based on a 2000 calorie diet.