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Cha Cha Csalamade

  • 1 large green cabbage, sliced

  • 4 cups sliced pickling cucumbers

  • 4 bell peppers, any color, chopped

  • 4 large carrots, sliced

  • 2 medium red onions, sliced

  • 1 tsp caraway seeds

  • 1 tsp mustard seeds

  • 1 1/2 cup vinegar

  • 4 cups water

  • 4 tbsp sugar

  • 2 tsp + 4 tsp salt

  • 3 bay leaves

  • vegetable juice [from salting the vegetables]

1. Wash the vegetables thoroughly and slice them up. You don’t need to peel the cucumber. If you want pretty jars, you can use many different colored peppers/paprika. Place them in a large bowl. Sprinkle with salt, sugar, caraway seeds, the mustard seeds, and vinegar. Break the bay leaves into smaller pieces, toss and let it rest for 4-6 hours at least.

2. Once the mix has rested, place the vegetables in the prepared jars. When they are full, fill them up with the vegetable juice from the bowl. It’s worth stuffing the jars with a lot of veggies so the taste will be even better.

(Feel free to experiment! For example, my mom loves to make other variations too, such as only using cabbage and carrots, or she uses cherry paprika instead of bell peppers.)

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