Hungarian Csalamádé (Mixed Pickled Vegetable Salad) – Traditional Family Recipe
4-6 Servings
A Taste of Every Hungarian Summer
If you grew up in Hungary, chances are there was always a jar of homemade csalamádé waiting in the refrigerator. Whether we were enjoying breaded chicken, grilled meats, sausages, or a simple sandwich, this crunchy mixed vegetable pickle was always on the table.
Unlike many store-bought pickles, homemade csalamádé is incredibly fresh, colorful, and full of flavor. Every family has their own version, but the idea is always the same: thinly sliced vegetables marinated in a sweet and tangy vinegar dressing until perfectly crisp.
My grandmother made it every summer, and today I still prepare it exactly the same way. It usually disappears long before it has a chance to spoil!
4-6 Servings
Ingredients
2 kg shredded white cabbage
2 kg cucumbers
1 kg carrots
1 kg kapia peppers (or white sweet peppers)
1 kg onions
300 ml (3 dl) 10% vinegar
300 g sugar
100 g non-iodized salt
Instructions
Step 1 – Prepare the Vegetables
If you're buying freshly shredded cabbage, you're already saving some time.
Place the cucumbers in a large bucket of cold water and soak them for about 30 minutes. Scrub each cucumber thoroughly with a vegetable brush before rinsing them in clean water.
Soak the carrots briefly, peel them using a vegetable peeler, and rinse well.
Wash the peppers thoroughly, remove the seeds and stems, and peel the onions.
I couldn't find kapia peppers this time, so I used white sweet peppers instead. Both work beautifully.
Step 2 – Slice Everything
Trim the ends off the cucumbers and carrots, then slice them into thin rounds.
Thinly slice the onions and peppers as well.
The thinner the vegetables, the better they'll absorb the flavorful pickling liquid.
Step 3 – Mix Everything Together
Place all of the prepared vegetables into a very large bowl or pot.
Add:
sugar
non-iodized salt
vinegar
Using clean hands, gently mix everything together until the vegetables are evenly coated.
Step 4 – Let the Magic Happen
You'll quickly notice the vegetables beginning to release their natural juices.
Cover the bowl with a lid and let it rest for 16–20 hours at room temperature.
During this time, stir the vegetables several times to ensure everything is evenly coated in the brine.
By the next day, you'll have plenty of delicious natural pickling liquid without adding any extra water.
Step 5 – Fill the Jars
Once the resting time is complete, transfer the csalamádé into sterilized glass jars.
At the end, divide the remaining liquid evenly between all of the jars so every vegetable stays covered.
Don't fill the jars all the way to the top. Fill only to the shoulder of the jar, leaving a little space.
A small amount of natural gas may develop inside the jars, and leaving some headspace helps prevent the liquid from overflowing.
Storage
Because this recipe contains no artificial preservatives, it should always be stored in the refrigerator.
For the best quality:
Keep the vegetables completely covered by the pickling liquid.
Store in sterilized jars.
Enjoy within 2–3 weeks.
In our house, it never lasts that long!