El Salvadoran Pineapple-Pickled Cabbage

Introduction

History

This traditional Salvadoran dish has been enjoyed for generations as a way to preserve cabbage and other vegetables. The combination of vinegar, pineapple, and chiles creates a flavorful pickling liquid that infuses the vegetables with a zesty kick.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to thinly slice the cabbage, onion, and carrot to ensure that they absorb the pickling liquid evenly.

- Adjust the amount of chiles to suit your taste preferences - more chiles will add more heat to the dish.

- Allow the pickled cabbage to marinate in the refrigerator for at least a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve the El Salvadoran Pineapple-Pickled Cabbage as a side dish with grilled meats, tacos, or sandwiches.

- Add a scoop of pickled cabbage to a salad for an extra burst of flavor.

Cooking Techniques

This recipe requires no cooking - simply combine the ingredients and let them marinate in the refrigerator.

Ingredient Substitutions

Use apple cider vinegar or rice vinegar in place of white vinegar.

- Substitute mango or papaya for the pineapple for a different twist on the dish.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the pickled cabbage in a decorative bowl garnished with fresh cilantro leaves.

Pairing Recommendations

Pair this dish with grilled chicken, fish tacos, or pulled pork sandwiches for a delicious and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to a week.

- Serve the pickled cabbage chilled or at room temperature.

Nutrition Information

Calories per serving

- 70 calories per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 9g

Fats

- Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 40% DV

- Vitamin A: 20% DV

- Iron: 4% DV

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

This dish is low in calories and fat, making it a healthy and flavorful addition to any meal.

Summary

El Salvadoran Pineapple-Pickled Cabbage is a flavorful and versatile dish that is perfect for adding a zesty kick to any meal. With its combination of sweet pineapple, tangy vinegar, and spicy chiles, this pickled cabbage is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for El Salvadoran Pineapple-Pickled Cabbage. It was a warm summer day, and I was visiting a friend who had recently traveled to El Salvador. She gifted me with a small jar of this unique and delicious condiment, explaining that it was a staple in Salvadoran cuisine.

I was intrigued by the combination of flavors - the tangy cabbage, the sweet pineapple, and the hint of spice from the jalapeño peppers. I had never tasted anything quite like it before, and I knew I had to learn how to make it myself.

My friend promised to share the recipe with me, but as time passed, I began to worry that I would never get the chance to recreate this delightful dish. However, one day, as luck would have it, I stumbled upon a cooking class that focused on traditional Salvadoran cuisine.

I signed up immediately, eager to learn the secrets behind this tantalizing recipe. The class was taught by a kind and knowledgeable Salvadoran woman named Maria, who had been cooking these dishes for her family for generations.

As Maria demonstrated how to prepare the Pineapple-Pickled Cabbage, I watched in awe, taking notes and asking questions to ensure I would be able to recreate it at home. She explained that the key to a successful batch was to let the flavors meld together slowly over time, allowing the cabbage to absorb the sweet and tangy marinade.

After the class ended, Maria gifted each of us with a small jar of the Pineapple-Pickled Cabbage to take home. I treasured that jar, savoring each bite and marveling at how such simple ingredients could come together to create something so delicious.

When I finally mustered up the courage to make the recipe on my own, I followed Maria's instructions meticulously, chopping the cabbage, dicing the pineapple, and mixing in the vinegar, sugar, and spices. As the mixture simmered on the stove, the aroma of the ingredients filled my kitchen, transporting me back to that warm summer day when I first tasted this incredible dish.

I let the Pineapple-Pickled Cabbage cool before transferring it to a jar, where it would sit in my refrigerator for a few days to develop its full flavor. Each time I opened that jar, I was greeted with the familiar scent of the pickled cabbage, and I couldn't help but smile at the memories it evoked.

As I shared my creation with friends and family, they marveled at the unique combination of flavors and begged me to make more. I was happy to oblige, whipping up batch after batch of the Pineapple-Pickled Cabbage, each one just as delicious as the last.

Over the years, this recipe became a staple in my own cooking repertoire, a reminder of that fateful day when I first tasted Maria's version and knew I had to learn how to make it myself. It's a dish that never fails to impress, sparking joy and wonder in all who try it.

And so, with each bite of this El Salvadoran Pineapple-Pickled Cabbage, I am transported back to that warm summer day, filled with a sense of wonder and gratitude for the culinary journey that led me to discover this delightful recipe.

Categories

| Green Cabbage Recipes | Pineapple Juice Recipes | Pineapple Recipes | Red Onion Recipes | Salvadoran Recipes | Salvadorian Recipes | Salvadorian Vegetarian | White Vinegar Recipes |

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