In Hungary, one of the most popular preserves is csalamádé which is a mixture of pickled cabbage, capsicum (sweet pepper), cucumber and spices. It’s eaten during the winter with almost every meal. When I feel like having some, I make this version, which is a bit of a cheat because I just mix together jarred pickled/fermented vegetables. I call it vitamin salad because it’s super healthy (particularly the sauerkraut). If you want it sweeter, you can add some honey to it – also, one raw carrot, grated, can be added. Serve it with grilled/fried meat and sausages or in sandwiches.