Hungarian Mixed Pickle (Csalamádé)

Csalamádé is a classic winter mixed pickle – crisp vegetables in a sweet-and-sour liquid, alongside roast meats.

1. Shred the white cabbage thinly, and cut the cucumber, the tomato pepper, the onion and the carrot into rounds.

2. Salt the vegetables, and leave them to stand for about 1 hour, then squeeze out their liquid.

3. Boil the vinegar with the water and the sugar, and cook it for a few minutes, until the sugar dissolves.

4. Pack the vegetables into clean, boiled jars, good and tight.

5. Pour the hot vinegar liquid over them, so it covers them completely.

6. Seal the jars, and store them in a cool, dark place.

Tip: It is best after a few weeks of maturing, a classic companion to roast meats.