Close
2/2

Homemade vegetable chalamáda for the whole year (without preservatives)

2/2

Homemade vegetable chalamáda for the whole year (without preservatives) recept

0
(0)

  • Easy to prepare
  • 10 portions
  • 95 minutes
Jan, 17. 12. 2025

Crisp pickled vegetables from seasonal ingredients, without chemicals and with minimal work. This chalamáda is great with roast meat, in sandwiches, or as a quick side for dinner – and it will keep in the pantry until the next season.

For 10 portions

Ingredients

Preparation procedure

  • Chop the vegetables Wash everything well. Cut the cucumbers, tomatoes and peppers into bite-sized pieces, slice the feferonky into thin rounds, and cut the onion into half-rings. Add the chopped parsley.
  • Season and let release juices Sprinkle with coarse-grained salt, mix thoroughly and let rest for 30–40 minutes so the vegetables release their own brine.
  • Prepare the jars Wash and sterilize the jars (700 ml) and lids. Fill them with vegetables to the rim and pour in the released juice as well so there are no dry spots. Wipe the jar rims clean and seal tightly.
  • Sterilization Place the jars in a pot lined with a towel, fill with water up to ⅔ of the jar height and sterilize for 15 minutes from the start of boiling.
  • Cooling and storage Remove the jars, turn them upside down and let them cool completely at room temperature (20–24 h). Check that the lids are sealed. Store in a cool, dark place. After opening, keep refrigerated and consume within 5–7 days.

Number of jars: approx. 8–10 jars (volume 700 ml)

Active time: ~40 min (+ 30–40 min resting)

Sterilization: 15 min

Total time: ~1 h 35 min + 20–24 h cooling

Tips and safety

  • Adjust spiciness: adjust the amount of feferonky to taste, or omit them.

  • Hygiene matters: work with clean hands and utensils and use sterilized jars – this will extend shelf life.

  • Salt: do not use fine iodized table salt; coarse rock salt works best.

  • Crunchiness: don’t cut the vegetables too finely and don’t overdo the sterilization time.

Conclusion

Homemade vegetable chalamáda is a proven way to preserve the harvest without preservatives and to have a delicious, freshly tasting side dish on hand whenever you need it. Make a few jars to have in stock – you’ll appreciate them for quick dinners, barbecues, and as a colorful flavor boost to a plate.