Čalamáda: Slovak pickled cabbage and vegetable salad

Tip: tap a step to mark it as done.

1. Slice the vegetables

   Wash and trim the vegetables, then cut them into thin slices or strips. Coarsely grate the cabbage or slice it with a cucumber slicer. Toss everything together in a large bowl.

2. Add the seasonings and vinegar

   In a separate bowl, mix the salt, sugar, peppercorns, broken bay leaves, citric acid, and Borken. Sprinkle the mixture over the vegetables, pour in the vinegar, and mix thoroughly, preferably with your hands.

3. Let the vegetables release their juices

   Let the vegetables stand for 6–7 hours to release their juices.

4. Fill the jars

   Pack the vegetables tightly into clean jars all the way to the rim, then pour over the juices left in the bowl. If desired, add a hot chili pepper to each jar.

5. Let the pickles mature

   Close the jars tightly and leave them in a cool place for 4–6 weeks. The čalamáda is then ready to eat.

   Source: sladky-zivot.sk

Tip: Press the vegetables down in the jars with a spoon to remove air bubbles and keep them completely submerged in their juices. Refrigerate after opening.

This recipe was translated from the Slovak original: Čalamáda bez sterilizácie z kapusty, uhoriek a papriky