savanyúságok
Savanyúságok, often translated as pickles or pickled vegetables, are a staple of Hungarian cuisine. This category encompasses a wide variety of preserved vegetables, typically using a brine of vinegar, water, salt, and sometimes sugar and spices. The pickling process not only preserves the vegetables but also imparts a characteristic sour, tangy flavor. Common vegetables used for savanyúságok include cucumbers, cabbage, peppers, green tomatoes, carrots, and cauliflower.
The preparation methods vary, but lacto-fermentation and vinegar brining are the most prevalent. Lacto-fermentation relies on
Savanyúságok are an integral part of a traditional Hungarian meal, often served as a side dish alongside