Mixed Vegetable Preserve (Ciolomada)
I have told you before about the village of Gornesti in Mures county, where every autumn I buy the tastiest tomatoes plus other seasonal vegetables. This year, luck made me stop at one of the stalls belonging to Mrs. Margareta Szabo, who among other things also displayed these jars of ciolomada (Csolomade). Since I had requests on the site for this recipe, I wrote it down, but not before tasting the product. 😉 And to make sure it is good, you should know I also 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 during the hour I spent with her, I discovered a great gardening enthusiast, a person who loves every centimeter of her garden and can talk endlessly about these things she loves. Just like me when it comes to food. 😋
Ingredients
3kg cucumbers
2kg bell peppers (as colorful as possible)
2kg green tomatoes
1kg onion
1 small cabbage (about 1kg)
1/2kg sugar
1/2L vinegar
3 tablespoons salt
1 packet preservative (optional)
Yield: 10 jars of 800g
How to prepare mixed vegetable preserve (ciolomada)
- Chop all vegetables finely, and cut the cabbage into thin strips. Mix with the rest of the ingredients and let sit for 1 day. Stir a few times during this period. The vegetables will release enough liquid so that after a day they will be covered by it and you can put them in jars.
- If you added preservative, put the ciolomada in clean jars and seal.
- If you do not want to add the packet of preservative, put the jars in the oven for about 20 min at 200C for sterilization. Then fill them with ciolomada, seal them, and boil in a pot (water reaching below the lid) for about 5-10 minutes.
Mixed Vegetable Preserve (Ciolomada)
