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Estonian Vegetable Salad. Toome salat

toomesalat1(1)Good child has many names.  This Toome Salad has an other name “Pail Salad”.

Word “Toome” has two meanings, as well.

Toome- bird cherry, and Toome as international meaning – “Dom”

It was not very long time ago, when from October until May we have not fresh vegetables and fruits.  Around a year were available only 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  this salad ingredients as layers in to the pail. Salad settled overnight, and later, salad was heated, canned in banks  to preserve vitamins for over winter.
Now we have not need for this. Fresh cucumbers are available round 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 in to the airtight clean jar.

Estonian Vegetable Salad. Toome salat

  • Servings: 6-7
  • Difficulty: easy
  • Print

A fresh, light, vegetable salad


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Ingredients

  • 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%)

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Directions

  1. chop ingredients in to the slices or stripes. Mix together.
  2. season
  3. let set 24 hours
  4. (heat 20 minute and put in to the clean jar. Close airtight) or just eat.
  5. Head isu!

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This post first appeared on Estonian Cuisine, please read the originial post: here

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Estonian Vegetable Salad. Toome salat

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