08/31/2026
This is a Hungarian favourite
Homemade Csalamádé for Winter
If you grew up in Hungary, you probably remember csalamádé as a familiar part of the family table. Our pantry was always filled with jars of pickles, lecsó, jams—and, of course, csalamádé for the colder months.
There are many different ways to make csalamádé, but this is the version I love most. I normally prefer preserving without preservatives, but for csalamádé I like to add a small amount of sodium benzoate. It helps the vegetables stay crisp and keeps their beautiful colors. Of course, you can leave it out if you prefer; the csalamádé will still be delicious, although the vegetables may lose some of their color over time.
Ingredients
• 7 kg assorted vegetables, thinly sliced: purple onions, green cabbage, red peppers, English cucumbers and carrots
• 4 tablespoons pickling salt
Brine
• 2 L water
• 2 L pure white vinegar (5%)
• 500 g granulated sugar
• 1 tablespoon canning salt
• Sodium benzoate, optional
Spices for each jar
• Mustard seeds
• Whole black peppercorns
• Coriander seeds
• Allspice
• Horseradish, optional
This recipe makes approximately 10 × 1 L jars, so you’ll have plenty to enjoy throughout the winter or to give to family and friends.
Method
Wash all the vegetables very well—at least twice. Slice them using a mandoline, but don’t make the slices too thin. Place all the vegetables in a very large bowl and sprinkle with 4 tablespoons of salt. Cover with a clean kitchen towel and let them sit for about 2 hours, tossing them from time to time.
While the vegetables are resting, prepare the jars. Place approximately the following spices into each jar:
• ⅓ tablespoon mustard seeds
• ⅓ tablespoon whole black peppercorns
• ¼ teaspoon coriander seeds
• 2–3 pieces of allspice
• A small piece of horseradish, about 1 × 2 cm, if desired
For the brine, combine the water, vinegar, sugar and salt in a pot. Bring it gently to a boil, then remove from the heat. If using sodium benzoate, stir it in at this point. I used approximately 1 teaspoon, which is slightly less than the recommended amount.
Next, squeeze the vegetables thoroughly to remove as much excess liquid as possible.
Begin filling the jars by adding vegetables until each jar is about half full. Pour in enough brine to cover them and gently press everything down with a fork. Continue adding vegetables and brine until the jar is full.
Let the filled jars stand for about 10 minutes. The vegetables will absorb some of the liquid, so add a little more brine if necessary. Seal the jars tightly with their lids.
Place the jars in an oven preheated to 180°F (80°C) and leave them there for 1½ hours. Turn off the oven and allow the jars to cool completely inside.
And there you have it—beautiful, colorful jars of homemade Hungarian csalamádé, ready to bring a little taste of summer to your winter table. 💛🥰
Nothing says Hungarian pantry quite like a shelf full of csalamádé! 🇭🇺
