Goya
Goya Salvadorean Pickled Salad in Brine
What it is
This is a traditional pickled salad, also known as curtido, originating from El Salvador. It is made from finely shredded cabbage and carrots, often with a hint of oregano and sometimes other vegetables. The vegetables are preserved in a brine, which gives them a tangy and slightly sour flavor. It is a common accompaniment to many Central American dishes.
How people cook with it
This pickled salad adds a bright, acidic counterpoint to rich and savory foods. It is a versatile condiment that can be used in many ways.
- Topping for pupusas
- Side for grilled meats
- Filling for sandwiches
- Garnish for tacos
Before serving, drain the brine from the jar. The pickled salad is ready to be used directly as a topping or side. It is commonly spooned over pupusas, a traditional Salvadoran dish made of thick corn tortillas. It also pairs well with grilled meats, sandwiches, and tacos, offering a refreshing contrast to heavier flavors. The crisp texture and tangy taste can elevate a variety of meals.
How it differs from similar foods
Unlike other pickled vegetables, this curtido has a distinct finely shredded texture. The brine typically includes vinegar and spices like oregano, giving it a specific flavor profile that is less sharp than dill pickles and more complex than simple pickled onions.
Who it is for
Home cooks and restaurant chefs preparing Central American cuisine often use this product.
How to keep the rest
After opening, keep the pickled salad refrigerated in its original container or an airtight one. Ensure the vegetables remain submerged in brine to maintain their quality and prevent spoilage. It can be stored in the refrigerator for several weeks.