Savanyúság

The Savanyúság (ˈʃɒvɒɲuːʃaːɡ) are small side dishes of vegetables or fruits pickled in brine in the Hungarian cuisine, commonly accompanying the main dish. When it is cut up to small pieces, it is called csalamádé.^[1] It's often made of watermelon,^[2] almapaprika (Capsicum annuum L. convar. Longum), bell pepper, cucumber, leeks, red cabbage, cauliflower, carrot, green tomatoes, sauerkraut (savanyú káposzta), beetroot,^[3] TV pepper (abbreviation of "töltésre való", meaning "meant for stuffing"; e.g. making töltött paprika, but jam is also made out of it^[4]), mostly soaked in vinegar.

Pörkölt with savanyúság in a small bowl

It appears in Zsigmond Móricz's Dinner as something the main course can't be lacking.^[5]

See also

• Tsukemono
• Encurtido
• List of Pickled foods