Mixed masonry - Csalamade

Mixed Pickles – Csalamade

Hello and welcome to the world of pickled delights! Today, I will share with you a recipe for mixed pickles, known as Csalamade, a traditional recipe with an unforgettable taste that I learned from the Saxons of Sighișoara. This recipe is special as it is my 100th, and it is perfect for adding a dash of flavor to your meals. So, get ready to explore each step of this delicious process!

Total preparation time: 1 hour
Marinating time: 24 hours
Number of servings: 15 jars

Necessary ingredients:

- 5 kg cucumbers
- 4 kg bell peppers
- 2 kg green peppers
- 1 kg capia peppers
- 1 kg white onion
- 600 g horseradish
- Celery leaves
- 3-4 bunches of dill
- 3-4 bunches of dried thyme
- 250 g hot peppers

For the brine:

- 2 L water
- 1 L vinegar
- 2 tablespoons coarse salt
- 1 teaspoon pepper
- 3-4 bay leaves
- 3 tablespoons sugar

Preparation of mixed pickles:

1. Wash and prepare the vegetables:
The first step is to thoroughly wash all the vegetables under cold running water, removing impurities. Once clean, slice the cucumbers and onion into rounds, and cut the bell peppers, green peppers, and capia peppers into strips. Make sure the vegetables are cut evenly; this will help achieve a uniform and delicious pickle.

2. Prepare the brine:
In a large pot, add water, vinegar, coarse salt, pepper, bay leaves, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar are completely dissolved. Once the mixture boils, it is ready to be poured over the prepared vegetables.

3. Mix the vegetables:
In a large container, mix all the sliced vegetables. This mixture will absorb the flavors of the brine, so make sure all the vegetables are well combined.

4. Pour the brine over the vegetables:
After the brine has boiled, slowly pour it over the mixed vegetables. Let them sit in the brine for 10-15 minutes. This step is important to allow the vegetables to absorb the delicious flavors.

5. Strain the vegetables:
After sitting in the brine, strain the vegetables to remove excess liquid. It is recommended not to press them too hard, to allow the liquid to drain between them.

6. Prepare the jars:
In the cleaned and sterilized jars, place a celery leaf, dill, and dried thyme. Then, add the strained vegetables. You can alternate layers of vegetables with hot peppers for a spicy taste, depending on your preferences.

7. Check the brine:
If the resulting brine is too cloudy, don’t worry! You can prepare a new batch with the same ingredients and pour it over the vegetables. This will ensure a clear and flavorful pickle.

8. Seal the jars:
Make sure the jars are sealed tightly. Cover them with the appropriate lids and place them in a preheated oven, but with the heat turned off. Leave them there until the next day to allow the flavors to develop.

Practical tips:
- Use fresh, seasonal vegetables for the best results. A vibrant taste and crunchy texture are essential for delicious pickles.
- If you like spicier pickles, feel free to add more hot peppers to the jars.
- You can also experiment with other spices, such as fresh dill or coriander, to give a personal touch to your recipe.

Nutritional benefits:
Pickles are an excellent source of probiotics, which help maintain gut health. They also contain essential vitamins and minerals, including vitamin C and antioxidants, which contribute to strengthening the immune system. Additionally, they can add a delicious taste and unique aroma to your dishes.

Combining pickles:
Mixed pickles pair perfectly as a side dish for various meat dishes, sandwiches, or even salads. You can serve them alongside a juicy steak or add them to sandwiches for an extra texture and flavor. They can also be included in summer salads for a fresh and crunchy taste.

Frequently asked questions:
1. Can I use other vegetables for pickling?
Of course! You can experiment with vegetables like carrots, cauliflower, or leeks, depending on your preferences.

2. How can I keep pickles for a longer period?
Make sure the jars are well sealed and stored in a cool, dark place. Pickles can last up to a year if stored correctly.

3. Why is it important not to press the vegetables too hard?
Pressing too hard can cause excess liquid to be released and can lead to a soft pickle instead of a crunchy one.

In short, mixed pickles Csalamade are a true culinary delight, full of flavor and tradition. Try this recipe at home and enjoy the vibrant aroma and taste of pickled vegetables! With each jar, you will bring a touch of tradition and joy to your table. Enjoy your meal!