The good child has many names. This Toome salad has the other name “Pail Salad”.
Word “Toome” has two meanings, as well.
Toome- bird cherry, and Toome as international meaning – “Dom”
It was not a very long time ago when from October until May we have not fresh vegetables and fruits. Around a year were available only a few: apple, cabbage, onion, cranberries, cowberries, turnip, carrots. And that is all.
To get all others, we made preserves: salted, marinades, jams, compote…
The origin of the Toome Salad dates back to this time.
In the autumn put all mothers and grandmothers these salad ingredients as layers into the pail. Salad settled overnight, and later, the salad was heated, canned in banks to preserve vitamins for over winter.
Now we have not to need for this. Fresh cucumbers are available around a year and we can make this salad every day.
But yes, following this recipe, you can end it in the same way, as my mother in law, who is recipe it is. Let set overnight, heat and put into the airtight clean jar.
Estonian Vegetable Salad. Toome salat
A fresh, light, vegetable salad
- 700 g cucumber
- 100-200 g onion
- 100-200 g carrots
- 2 teaspoon sugar
- 0,5 tablespoon salt
- 30 g oil
- 100 g dill
- 0,5 tablespoon vinegar (30%)
- chop ingredients into the slices or stripes. Mix together.
- let set 24 hours
- (heat 20 minutes and put into the clean jar. Close airtight) or just eat. Head isu!
Did you make this recipe?
I appreciate you so much!