From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
HUNGARIAN SALAD BRINE - SALÁTALÉ
Hungarian salads are celebrations of fresh, seasonal vegetables in light brines, the minimalist’s dream really. They are well balanced and require no salad dressing and only little seasoning if any. For the same reason, wine and balsamic vinegars don’t work well here; they would overpower these delicately flavoured salads. Keep in mind, how much sugar and vinegar you make the brine with depends on personal preferences. I decided to include the salad brine in my recipes, but more as a guide post, not as a constraint. This is how I like it and after forty five years of making it; I measured it out the other day. This brine is used for most Hungarian salads, so perhaps it was time I added it to my recipes. Vinegars of course differ in acidity, so use less if the vinegar’s acid content is higher than five percent.
3 cups cold water
3 Tbsp sugar
3 Tbsp 5% white vinegar
• In a salad bowl, combine dissolve the sugar.
• Add the vinegar and stir.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!