Try these best chalamada recipes for any occasion. Get inspired!

If you are a fan of pickled vegetables that are suitable as a side dish, then definitely try the recipes for chalamada!

This originally Hungarian delicacy is an ideal choice for meat, but also for various vegetable dishes.

You can easily have steak, potatoes and this delicacy, or serve it with steak or grilled pork chops.

Test our recipes and find out which one tastes best not only to you, but also to your loved ones or friends.

You will find yourself licking your head.

Zucchini chalamada

Surely you all know that period when we greet friends or neighbors with the words, don’t you want zucchini? If you have leftovers and no one wants them, turn them into this delicious pickle mix. And if you try, for example, recipes for pork chops , you have an ideal side dish for them.

Ingredients:

• 2 kg of zucchini
• 500 g of paprika
• 250 g of carrots
• 250 g of onion
• 100 g of sugar
• 50 g of salt
• 100 ml of sunflower oil
• 100 ml of vinegar

Method:

• Clean all the vegetables thoroughly, it is better to peel carrots with a peeler like zucchini.
• Remove the seeds from the zucchini and coarsely grate them together with the carrots.
• Finely chop the onion and cut the peppers into thin strips.
• Add vinegar, sugar and salt to the chopped vegetables.
• Let the mixture stand for at least two hours so that the vegetables release their juice.
• Finally, we fill into clean glasses, which we close with a lid and preserve for 20 minutes.

Hungarian cabbage chalamada

Cabbage salad (called csalamádé in Hungarian) is one of the best salad side dishes that you can have most often with meat dishes. It is a slightly crunchy and very tasty delicacy that has been prepared for many years.

Ingredients:

On the chalamade:

• 1000 grams of white cabbage
• 4 red onions
• 2 red peppers
• 2 teaspoons of salt (can be sea salt)

For the topping:

• 3 tablespoons of sugar
• 4 tablespoons (10%) of white vinegar
• 2 cups cold water

Method:

• Cut the cabbage into very thin slices.
• Place the chopped cabbage in a large bowl. Add 2 teaspoons of salt and mix.
• Cut the red onion and pepper into very thin slices. Sprinkle with a pinch of salt.
• Set aside for 30 minutes to allow the salt to work and the vegetables to release excess liquid.
• When the cabbage softens, drain it and knead it briefly.
• We then start scooping handfuls from the salted cabbage and squeezing the remaining liquid out of it as much as possible.
• We also squeeze the salted onion and pepper.
• Put sugar and vinegar in a large bowl and cover with water. Stir until the sugar dissolves.
• Add pressed cabbage, onion and pepper to the vinegar mixture and mix well.
• Press the vegetables under the vinegar mixture and leave for several hours, ideally overnight in the refrigerator.
• The next day, we fill into clean canning jars, cover thoroughly and sterilize as usual

A little bit about the chalamada

Hungary is famous for serving many main dishes with pickled vegetables. In addition to sterilized cucumbers, beetroot or fresh watermelon, it is chalamada that can liven up any meat dish.

This mixed vegetable “salad” is usually made from chopped cabbage, cucumbers, peppers, carrots and onions. A suitable alternative that is very popular is green tomatoes.

To season the “csalamádé” you need basically vinegar, sugar and salt. Otherwise, you can add any favorite spices, it depends on what flavor you want. Black pepper, mustard seeds, bay leaf and coriander seeds are a matter of course.

If we look at the Hungarian recipe, the total net weight of the mixture is 7 kilograms. This means that you always need to buy a bit more because you have to account for the waste from cleaning, peeling, etc.

For cabbage, it is better to have 2.3 kg to keep a net weight of 2 kg, the same for peppers and other vegetables. The following ingredients are by net weight. How much, what will be needed?

Ingredients for 7 kg of chalamada: 2 kg of white cabbage, 2 kg of peppers, 2 kg of cucumbers, 1/2 kg of onions, 1/2 kg of carrots, 1 teaspoon of potassium disulfite, 1 teaspoon of sodium benzoate, 400 g of granulated sugar, 120 g of salt, 200 ml of 20% vinegar.

How to do it: Peel and grate cabbage, cucumbers and carrots. Cut the pepper and onion into thin slices. Place the vegetables in a large bowl, sprinkle with salt and sugar and mix.

Pour vinegar into a measuring cup, add sodium benzoate and potassium disulfite and stir until everything dissolves. Pour the vinegar over the vegetables and mix the mixture thoroughly.

Cover the pot with a kitchen towel and put it in a dry and cool place. Stir the infusion once a day for 10 days. Then, on the 10th day, we pour the mixture and the pickle into jars and place them on the shelf in the pantry.