Csalamádé
Sweet-sour mixed pickle
Csalamádé: sweet-sour mixed pickle of cabbage, cucumber, peppers and onion
Late August in the Hungarian countryside means a kitchen full of jars: the last cucumbers, a white cabbage and a basket of pale wax peppers all go into csalamádé, the mixed pickle that sits on the table all winter next to pörkölt, sausages and fried meat. It is shredded, crunchy and bright, sweet-sour with a peppery bite, and it makes a fine side to any rich stew. The brine needs vinegar of at least 5% acidity (check the label) to keep the jars safe; never dilute it more than the recipe says. The usual slip is skipping the salting stage, which leaves the vegetables watery and the brine weak; salting draws out their juice first. Store unopened jars in a cool, dark cupboard for up to 6 months if processed, or in the fridge for a month if not; once a jar is open, keep it in the fridge and eat within 2 weeks. Chef's tip: wait at least 2 days before opening, so the flavours settle.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 16
Ingredients
For the vegetables
- 1 ¾ lb white cabbagecored and finely shredded
- 1 ⅛ lb firm pickling cucumbershalved and thinly sliced
- 14 oz pale wax peppers or green peppersseeded and cut into thin strips
- 2 onionshalved and thinly sliced
- 1 carrotcut into matchsticks
- 1 oz coarse salt
For the brine
- 1 ¼ cups water
- 5 ½ oz caster sugar
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- 1 tsp dill seeds
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Method
0/8 doneStep 1: Mix the 1 ¾ lb white cabbage, 1 ⅛ lb firm pickling cucumbers, 14 oz pale wax peppers or green peppers, 2 onions and 1 carrot in a large bowl with the 1 oz coarse salt. Leave for 30 minutes, tossing twice, until the vegetables have wilted and released a pool of juice.
30 minStep 2: Wash the jars and lids in hot soapy water, rinse, then sterilise: jars upright in a 275°F oven for 15 minutes, lids in boiling water for 5 minutes. Keep them hot until you fill them.
15 minStep 3: Bring the 2 cups white wine or distilled vinegar, 5–6% acidity, 1 ¼ cups water and 5 ½ oz caster sugar to the boil in a stainless steel pan over a high heat, stirring until the sugar dissolves.
5 minStep 4: Squeeze the vegetables firmly by the handful and discard the salty juice. Mix them with the 1 tsp black peppercorns, 1 tsp yellow mustard seeds and 1 tsp dill seeds.
5 minStep 5: Pack the vegetables tightly into the hot jars, tucking a 3 bay leaves leaf into each, and leave 1.5 cm of space at the top.
8 minStep 6: Pour over the boiling brine to cover the vegetables completely, press out air bubbles with a clean skewer, wipe the rims and close the lids tightly.
4 minStep 7: For cupboard storage, stand the jars on a cloth in a deep pan of hot water that comes 2 cm over the lids, bring to a simmer and process for 15 minutes. Lift out and cool; the lids should pop down and stay concave. Any that don't seal go in the fridge.
20 minStep 8: Leave for at least 2 days before opening. Once opened, keep in the fridge and use a clean fork every time.
1 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does csalamádé take?
- About 60 minutes in total: 45 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of firm pickling cucumbers?
- Courgette, same weight (in salads, use young ones).
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