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Ciolomada

Ciolomada

we clean the donuts and peppers, we wash them, we cut the pieces, we add the washed cucumbers, we cut the pieces, the cabbage cut into small pieces, we sprinkle peppercorns, we add about 2 suitable horseradish roots (cleaned, washed and cut into pieces), then we add each kg of vegetables 100 ml of vinegar, 100 g of sugar, 1 tablespoon of salt, ½ teaspoon of salicylate. Mix everything well, leave it to stand for 24 hours, then put the pickles in jars, pour the resulting juice, tie or cover the jars and place in the pantry.

You can prepare this pickle from how many kg of vegetables you have at hand. But you must respect the amounts of salt, sugar, salicylate, compared to the amount of vegetables you prepare. I had 1 kg of cucumbers, 1 kg of donuts, 1 kg of peppers, 1 kg of cabbage. The result was 1 3-liter jar and an 800 g jar.



We wash the gogons. Peel the onion and cut off the ends of the cucumbers. Wash the onions and cucumbers.
We mount the slicer on Salad Chef, we put the vegetables on the protection device and we cut the vegetables into rounds.


Put all the vegetables in a bowl and mix with the salt. We leave overnight.

The next day we squeeze the vegetables from the leftover juice. Mix the vinegar with water and add salt to taste.

On the bottom of each jar we place a piece of horseradish and a few sprigs of thyme. Fill the jars with pickles and pour vinegar on top.
Close the jars well and keep in a cool place.

Not only did I try a new recipe, but also a great gadget. It's about Salad Chef, from iteleshop.ro, which considerably shortens the time spent in the kitchen. I had to write in considerable capital letters, it slices everything so fast and evenly, that after using it you wonder how you have lived so far without such a device. And it seemed perfect for the recipe I wanted to try. Thank you bucataras.ro for the new toy, it has become indispensable.

I let you look and convince yourself. Don't let the name fool you, it is a very versatile gadget, it can be used for soups, appetizers, dishes and even desserts, not only for salads.


Ciolomada

I also told you about the village of Gornesti in Mures County, from which, every autumn, I buy the tastiest tomatoes, plus other seasonal vegetables. This year, luck made me stop at one of the stalls that belonged to Mrs. Margareta Szabo and that, among other things, also exhibited these jars with ciolomada (Csolomade). Because I had requests on the site for this recipe, I wrote it down, not before tasting the product. And to make sure it's good, you should know that I bought 10 jars.
The visit to Mrs. Margareta was a pleasure, not only because she has an impressive yard and garden, full of flowers and vegetables, but also because, for an hour while I was dancing, I discovered a great passion for gardening, a person who loves every inch of his garden and who can talk endlessly about these things he loves. Just like me, when it comes to food.

3 kg cucumbers
2 kg bell peppers (as colorful as possible)
2 kg gogonele
1 kg onion
1 small cabbage (about 1 kg)
1/2 kg of sugar
1/2 l of vinegar
3 tablespoons salt
1 preservative sachet (optional)
Servings: 10 jars of 800 gr


Assorted pickle salad or Hungarian ciolomada. Simple and delicious recipe, without preservatives, which is to everyone's liking.

Because everyone is preparing for the start of the cold season, we come to the aid of housewives with a simple but delicious recipe for pickles for the winter. It is specifically Hungarian and is considered a real delicacy in the area where it comes from.

They are sliced, assorted and slightly spicy vegetables, preserved in vinegar, cold. I go great with meat dishes, steaks, but also with rice or vegetable dishes, stews or vegetable pots.

The recipe is picked from a Hungarian village on the border with Serbia, dates back more than a century, and is kept sacred for years, according to savoriurbane.com.


Ciolomada recipe?

- & # 62 & ltdiv @ Oct 26 2006, 12:38 AM) & lt / div & gt & ltdiv /> if I remember correctly it's just a mixture of vegetables that are suitable to be pickled and do not have a specific recipe, only that the preparation is done just like any other pickle, the amount of water and salt is proportional to other pickles.
[/ quote]

SIMO, I know you need vinegar and sugar. I don't know how to prepare it and I have a craving.

Edited by PARADIS, 26 October 2006 - 03:43 AM.

& quotThere is no place for the esthete to be sad, For the kitchen is also an art,
When the chef is an artist & quot

# 6 mon

# 7 fedit

Paradise, be patient until the afternoon when I meet my mother.
Csalamádé is written, there are Hungarian pickles (I hope I'm not mistaken) and just last week I asked my mother to make them for me.

# 8 PARADISE

I have no patience. joke OF COURSE
I'm waiting for faith

& quotThere is no place for the esthete to be sad, For the kitchen is also an art,
When the chef is an artist & quot

# 9 judy

as I know this is a salad that is put on in the winter. I am sending you the recipe, I hope you understand it
that I translated from Hungarian

CSALAMADE:
1 kg. sliced ​​red onion,
1 kg. sliced ​​cucumbers,
1 kg cabbage cut noodles,
1 kg. Sliced ​​peppers,
1 kg. green tomatoes cut into thin slices (gogonele)
100 gr. Salt, 300 gr. Sugar, 30 ml. 20% vinegar,
1 teaspoon salicyl. Bay leaves, pepper, cumin to taste.

mix all the vegetables with the rest of the spices, let them rest for a day, in the meantime mix a few times.
put in a jar and close tightly.

it's very good I hope I helped you

Edited by judy, 26 October 2006 - 09:08 AM.

# 10 PARADISE

as I know this is a salad that is put on in the winter. I am sending you the recipe, I hope you understand it
that I translated from Hungarian

CSALAMADE:
1 kg. sliced ​​red onion,
1 kg. sliced ​​cucumbers,
1 kg cabbage cut noodles,
1 kg. Sliced ​​peppers,
1 kg. green tomatoes cut into thin slices (gogonele)
100 gr. Salt, 300 gr. Sugar, 30 ml. 20% vinegar,
1 teaspoon salicyl. Bay leaves, pepper, cumin to taste.

mix all the vegetables with the rest of the spices, let them rest for a day, in the meantime mix a few times.
put in a jar and close tightly.

it's very good I hope I helped you

JUDY
what I ate didn't have cabbage, cucumbers. But the recipe sounds good.
thank you very much

& quotThere is no place for the esthete to be sad, For the kitchen is also an art,
When the chef is an artist & quot

# 11 fedit

Paradise, in principle his mother's recipe is similar to the one given by Judy, except that instead of salicyl the mother used potassium metabisulphite (in Hungarian BORKÉN = that's how I found it in the store in Cluj). This dust makes the vegetables crispy and does not change color. The box says exactly how and how much to use.
Csalamádé is based on cabbage, you can do without it, but that can no longer be called csalamade.
When I get home, I ask my mother more leisurely.
He made me a few jars last week, because my husband is crazy about pickles, and after a week he can already eat. Obviously, if it stays longer, it's even tastier.


Olteneasca-Ciolomada salad

Olteneasca-Ciolomada salad, is one of my favorite pickles. In it you can find a mix of vegetables, cabbage, onions, cucumbers, donuts, carrots. It is a sweet and sour pickle.

Let's see what ingredients we need to prepare it.

Olteneasca-Ciolomada Salad & # 8211 Ingredients

1.5 kg of autumn cabbage,
1.5 kg cucumbers,
1.5 kg bell peppers (or donuts)
1/2 kg onion, 3-4 sliced ​​carrots
200 ml vinegar,
loose salt,
sugar to taste,
1/2 tablespoon peppercorns
1 teaspoon salicyl (or preservative powder),
1 bay leaf in each jar, and a horseradish stick

Some ideas with seasonal pickles.

  • Cabbages Stuffed with Cabbage
  • Donuts stuffed with grapes

Let's see now how we will prepare this pickle which we call Csalamade, others call it Ciolomada, and others say it is Olteneasca Salad!

Olteneasca-Ciolomada Salad & # 8211 Preparation

The cabbage is cut faithfully, taking care to remove the back first. Wash the cucumbers well with a sponge and cut the slices (I did not clean them to give a more beautiful color to the salad).

Peeled and washed carrots will also be cut into thin slices. If you don't like carrots, you can give them up. Onions are cut into scales. Bell peppers or donuts (I chose to put donuts this year) will be cut into slices.

Put all the vegetables in a large bowl and mix. Add the vinegar, salt and sugar to taste.

To the mixture, add the salicyl or preservative powder and leave it to pickle for at least 3-4 hours until the vegetables soften and leave the juice.

During this time it will be mixed in Ciolomada several times. Along the way you can add salt, vinegar, sugar depending on your taste.

If you don't have time to put it in jars, you can leave Olteneasca-Ciolomada Salad to stay from one day to the next. After Ciolomada is pickled, add the peppercorns and bay leaf.

Mix and place in Olteneasca-Ciolomada Salad jars. In each jar we put a small bay leaf and a clean horseradish stick.

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Ciolomada

I also told you about the village of Gornesti in Mures County, from which, every autumn, I buy the tastiest tomatoes, plus other seasonal vegetables. This year, luck made me stop at one of the stalls that belonged to Mrs. Margareta Szabo and that, among other things, also exhibited these jars with ciolomada (Csolomade). Because I had requests on the site for this recipe, I wrote it down, not before tasting the product. And to make sure it's good, you should know that I bought 10 jars.
The visit to Mrs. Margareta was a pleasure, not only because it has an impressive yard and garden, full of flowers and vegetables, but also because, for an hour while I was dancing, I discovered a great passion for gardening, a person who loves every inch of the garden and who can talk endlessly about these things he loves. Just like me, when it comes to food.

3 kg cucumbers
2 kg bell peppers (as colorful as possible)
2 kg gogonele
1 kg onion
1 small cabbage (about 1 kg)
1/2 kg of sugar
1/2 l of vinegar
3 tablespoons salt
1 preservative sachet (optional)
Servings: 10 jars of 800 gr


Pickled salad - recipe for Hungarian ciolomada

Pickle salad recipe & # 8211 Hungarian chocolate. A recipe for assorted vegetables in a jar, sliced ​​very thin and spicy, put in vinegar for the winter. It is one of the best pickle recipes for winter.

  • 200 g white cabbage
  • 100 g cucumbers
  • 100 g red and yellow peppers
  • 100 g carrots
  • 100 g gogonele
  • 100 g white and red onions
  • peppercorns and ground
  • caraway
  • mustard seeds
  • 100 ml plain table vinegar of 9 & deg
  • 1 tablespoon grated salt for pickles (uncooked, coarse)
  • 1 tablespoon sugar
  • 2 strips of horseradish for each jar
  • Furthermore:
  • 200 ml water + 200 ml plain table vinegar, 9 & deg

To start, wash the vegetables and let them dry with water.

Peel onions and carrots, and remove the pepper from the pepper and remove the seeds.

On a mandolin grater or with a sharp knife, cut all the vegetables into very thin slices and place them in a large bowl.

Season with mustard seeds, cumin, peppercorns and ground and add salt, sugar and vinegar.

Mix well with a spoon.

To homogenize the tastes and flavors, leave the pickle salad (chocolate) for 1-2 hours on the table.

During this time the vegetables will soften a little and will leave their juice.

After this time, place the pickle salad directly in previously sterilized jars. I said here how to sterilize jars and lids. Place two strips of horseradish in each jar. Horseradish helps keep vegetables crispy. I put a 640 g jar and a 360 g jar.

Pour water and vinegar in equal proportions, 1: 1. Specifically, mix the 200 ml of cold water with 200 ml of vinegar and fill in the jar up to the top.

Thread the caps tightly. Pickled salad is not sterilized in a bain-marie but is placed directly in the pantry or in a cool place.

The minimum pickling time is 4-6 weeks and lasts well for 6-8 months, until spring, even if it does not contain preservatives.

Give the note for the pickle salad recipe & ndash Hungarian ciolomada recipe


Pickle recipes from Hungary

For brine with vinegar the formula is: to 1 L of water add 25 g of salt, 30 g of sugar and 450 ml of vinegar. In total it results approx. 1.5 L brine with vinegar. For 1 jar of 640 ml I needed approx. 300 - 350 ml brine with vinegar.
Put water to boil in a pot with salt and sugar. When it starts to boil, add the vinegar. Salt must be special for pickles (never). Leave the brine to cool for 5 minutes and then, with the help of a polish, pour hot over the melons and cucumbers in the jar.


Video: CIOLOMADA-Reteta bunicii de muratura asortata,simpla si rapida (December 2021).