salvétott

Salvétott is a Hungarian culinary term referring to a method of preserving food, typically meats or vegetables, by pickling them in vinegar. This process imbues the food with a characteristic sour and tangy flavor, while also extending its shelf life. The term is derived from the Latin word "salvere," meaning to save or preserve.

The most common applications of salvétott involve pork, goose, or duck. These meats are often cured or smoked first, then submerged in a brine or vinegar solution, sometimes with added spices like peppercorns, bay leaves, and mustard seeds. The pickling liquid can also include sugar to balance the acidity. Once pickled, the food is typically stored in jars or crocks.

Salvétott preparations are a staple in Hungarian cuisine, often served as an appetizer, a side dish, or as part of a larger meal. They are particularly popular during colder months when fresh produce is less available. The distinct sourness of salvétott complements richer, fattier meats and is often enjoyed with bread or potatoes. The method is also applied to vegetables such as cucumbers and cabbage, resulting in pickled dishes that are similar to their Western European counterparts.