Freshness in a jar: Ciolomada - assorted vegetable salad for winter - Chef Paul Constantin

"Ciolama" is a term primarily used in the Muntenia region of Romania and refers to a traditional dish, specifically a pork stew or casserole. Ciolama is prepared from pork meat (usually cut into cubes or strips), fish, or other ingredients that are cooked in a rich sauce with plenty of onions and spices.
Ciolomada, a recipe for assorted salad with vegetables for winter, a wonderful and useful recipe to keep the taste of an incredible salad even in the coldest winter days. We are here to share with you the secret of freshness in a jar: Ciolomada - an assorted vegetable salad for winter!
Winter brings with it low temperatures and more limited access to fresh vegetables. However, with the help of this recipe, you will have a constant source of tasty and nutritious vegetables, right in the comfort of your own kitchen. Ciolomada is an assorted vegetable salad, a traditional Hungarian dish, perfect for enjoying the flavors of summer even in the cold season.
We will guide you step by step through the process of preparing Ciolomada, from choosing the freshest ingredients to bottling them to keep them throughout the winter. We will talk about the perfect combination of vegetables, spices, and pickles to achieve a balanced and delicious taste.
Ciolomada salad is not only tasty but also full of essential nutrients that will keep your health in shape even during winter. You don't have to worry about the availability of fresh vegetables in the store, as you will have everything you need at hand, in your jars.
So, we invite you to join us on this culinary journey and discover how you can bring the freshness of summer into your homes during winter with our Ciolomada recipe.
The ingredients for the Ciolomada recipe are below in the description, and the step-by-step Ciolomada recipe is in the video.
Chef Paul Constantin wishes you, enjoy your meal!
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Ingredients for Ciolomada:
1 kg cabbage;
1 kg carrot;
1 kg cucumbers;
1 kg onion;
300-400 g kapia peppers;
300-400 g fat peppers;
300 ml vinegar;
100 g sugar;
50 g pickling salt;
1 teaspoon hot pepper flakes;
1 teaspoon mustard seeds;
3 bay leaves;
1 teaspoon freshly ground pepper;
Enjoy your meal!
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Author, Camera & Editor: Paul Constantin
#ChefPaulConstantin #pickles #ciolomada