Commonly serves alongside fried or roasted meats, csalamádé is a popular mix of pickled vegetables. This recipe comes from A Főzőkanál Művészei and was contributed by József Herczeg.
Ingredients:
1 kilogram cabbage
100 grams cucumbers
100 grams peppers
150 grams onions
150 grams green tomatoes
150 grams green melon
150 grams black radish
30 grams salt
100 milliliters vinegar
50 grams sugar
5 grams pepper
1 bunch of dill
5 grams caraway seeds
5 grams cseresznyepaprika
Method:
Grate the cabbage into thin strips (which look like metélt). Slice the cucumber, onion, pepper, green melon, green tomatoes and black radish. Mix everything together and salt it. Mix the water with the vinegar, sugar, pepper, caraway seeds, dill and cseresznyepaprika and then pour it over the vegetables. Let the mixture sit for a few days before serving.
