Csalamad or a mix of sliced pickles
Csalamada Recipe: Winter Salad for Households
Preparation time: 30 minutes
Resting time: 24 hours
Number of servings: approximately 10 jars of 400g
Introduction:
Csalamada, also known as sliced pickled vegetable mix, is one of the most beloved winter dishes. This delicious and colorful salad not only adds a touch of freshness to winter meals but is also an excellent way to preserve seasonal vegetables. It is said that housewives created this recipe to avoid wasting anything from their gardens, and now we, the newer generations, enjoy this culinary tradition.
Ingredients:
1. Cleaned and sliced green tomatoes - 2000 g
2. Cleaned and sliced cucumbers - 2000 g
3. Cleaned and chopped cauliflower - 2000 g
4. Cleaned and sliced bell peppers - 1000 g
5. Cleaned and sliced red peppers - 1000 g
6. Cleaned and sliced carrots - 1000 g
7. Cleaned and sliced yellow onions - 1000 g
8. Horseradish - 2 pieces (for flavor and preservation)
9. Non-iodized salt - 3 tablespoons
10. Wine vinegar - 1000 ml
11. Still water - 2000 ml
12. Granulated sugar - 3 tablespoons
13. Pickling spice mix (from Fuchs) - 3 packets (mustard seeds, dill seeds, pepper, coriander, juniper berries, cloves, bay leaves, chili, allspice)
Preparation:
Step 1: Preparing the vegetables
To achieve an exceptional csalamada, it is essential to use fresh, high-quality vegetables. Start by cleaning the green tomatoes, cucumbers, cauliflower, and other vegetables. If you do not have a food processor, do not worry! You can do everything manually, but a processor will help you save time and achieve perfect slices. Cut the vegetables into slices or cubes, depending on your preferences.
Step 2: Mixing the vegetables
Place all the vegetables in a large bowl (a pickling barrel is ideal), mixing them carefully to avoid crushing. If you feel generous, you can add other vegetables to taste, such as radishes or celery. Taste the mixture and adjust it according to your preferences.
Step 3: Preparing the pickling liquid
In a large pot, add water, vinegar, salt, and sugar. Place the pot over medium heat and stir until the sugar and salt completely dissolve. Then, add the spice mix and turn off the heat. This aromatic marinade will give a special flavor to your csalamada.
Step 4: Combining the ingredients
Pour the warm liquid over the sliced vegetables and mix well to ensure that each piece of vegetable is covered with marinade. Cover the bowl and let the mixture sit at room temperature for a few hours, then transfer it to a cool place to cool completely.
Step 5: Bottling
Once the mixture has cooled, prepare the sterilized jars. Fill each jar with the vegetable mixture, ensuring that you pack them tightly to avoid air gaps. Top up with the remaining liquid to completely cover the vegetables. Before sealing the jars, add a few slices of horseradish for extra flavor and effective preservation.
Step 6: Storing
Seal the jars tightly and place them in a cool, dark place. Let them rest for 24 hours, and then you can start enjoying this delicious salad throughout the winter.
Practical tips:
- Choose seasonal vegetables for better flavor.
- Use a combination of colorful vegetables for an attractive appearance.
- If you prefer less sour pickles, you can reduce the amount of vinegar.
- Add a few celery leaves for a different taste.
Nutritional benefits:
This csalamada recipe is an excellent source of vitamins and minerals. The vegetables are rich in antioxidants and fiber, making them ideal for a healthy diet. Additionally, pickles help improve digestion due to their probiotic content.
Frequently asked questions:
- Can I use other vegetables? Yes, you can experiment with your favorite vegetables.
- How can I tell if the pickles are good? Check for any mold on the surface and ensure the jars are sealed properly.
- How long can I keep csalamada? If stored correctly, they can last up to a year.
Serving suggestions:
Csalamada is perfect as a side dish with grilled meats, but also as an ingredient in sandwiches or salads. You can serve it with a slice of fresh bread and cheese for a savory appetizer. A good drink to accompany csalamada is a dry white wine or a craft beer, which will enhance the flavors of the pickled vegetables.
In conclusion, csalamada is much more than just a simple salad; it is a tradition that brings family and friends together around the table. So, don't let winter catch you without these delights in jars! Happy cooking and enjoy your meal!
Ingredients: cleaned and sliced gogonele 2000 g, cleaned and sliced cucumbers 2000 g, cleaned and chopped cauliflower 2000 g, cleaned and sliced bell peppers 1000 g, cleaned and sliced kapia peppers 1000 g, cleaned and sliced carrots 1000 g, cleaned and sliced yellow onions 1000 g, 2 pieces of horseradish, 3 tablespoons of non-iodized salt, 1000 ml of wine vinegar, 2000 ml of still water, 3 tablespoons of granulated sugar, mixed pickling spices from Fuchs 3 packets (mustard seeds, dill seeds, pepper, coriander, juniper berries, cloves, bay leaves, chili, allspice).
