PICKLED COLESLAW

This recipe for what I call pickled coleslaw is a third generation jewel. Its original name is "Csalamádé" and my grandma used to make and serve this at our regular Sunday lunches. To this day I have flashbacks of childhood family gatherings whenever I take a bite of this delicious pickled salad but my psychological and emotional attachment aside, it is also a very delicious digestive aid and flavour enhancer, perfect to accompany any heavy main course or meal.

Below you will find the ingredient list as per the original ratios but you can mix and match veggies according to your preference, you may even pickle just one type of vegetable instead of a blend of veggies and it will still taste yummy. The secret is to keep the quantities accurate:

1/2 kg capsicum

1/2 kg cucumber

1/2 kg green tomatoes

3/4 kg cabbage

1/3 kg onion

300-400 natural vinegar

150-200 g brown sugar

50 g pink Himalayan salt

1/3 tsp alum powder (optional, it helps keep the veggies crunchy)

pinch of salicilyc acid (optional, it helps preserve the pickle but I've never used it. Make sure that your work area and utensils are clean, jar is sterilised and that the vinegar is completely mixed with the vegetables and you can avoid using preservatives, even in the hot and humid Karachi climate)

See pictures below for steps. Click to enlarge and view notes.

Bon Apetit!