danube salad
Author: 
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ kilograms (3 lbs 5 oz) firm tomatoes (I used Roma tomatoes)
  • 1 bunch (115 g) fresh dill
  • 1 bunch (108 g) fresh cilantro
  • 1 bunch (88 g) parsley
  • a few celery leaves (optional -- use if wanting to fill out your bunch of cilantro)
  • 8 large carrots (1134 g = 2 lbs 8 oz)
  • 3 medium onions (469 g = 1 lb)
  • 3 colored sweet peppers (591 g = 1 lb 4.8 oz)
  • ¼ cup sunflower oil
  • 5 heaping teaspoons granulated sugar
  • 9% vinegar [Үксус столовъій] (You can find this in any Russian store. Ask for "uksus")*
  • 4 bay leaves
  • 6 peppercorns
  • 1-2 tablespoons iodized salt (I also used kosher without a problem)
Instructions
  1. Yield: about 3 quarts (after bottled) [NOTE: your yield will depend on the amounts of all of your vegetables. The tomato weight is a guide. I've listed the weights of all of my vegetables in the recipe; my yield was just over 3 quarts. Also, for the best taste, it is preferable to use organic vegetables only.]
  2. Special equipment: enamel or glass bowl to hold 8.1 quarts (7.7 liters) of vegetables, 2 large clean towels, 3 to 4 1-quart canning jars, vegetable steamer (see photo above)
  3. Wash tomatoes twice and remove all blemishes. Slice them <1cm thick. Set aside in large 8.1 quart bowl.
  4. Remove brown ends from parsley, cilantro, and dill and wash well, discarding any yellowed or brown leaves. Add these to the bowl.
  5. Chop herbs like little trees, but chop stems finely.
  6. Peel carrots and grate. Avoid grating your knuckles.
  7. Wash peppers well and slice in half, then half lengthwise again. Then slice on the width into small slices.
  8. Peel and halve onions, then slice into half moon thin slices.
  9. Sprinkle in 1 tablespoon salt, mix with clean hands and taste to see if more is needed. I added another ½ tablespoon.
  10. Cover and allow to sit. Drink a glass of tea. Taste vegetables again and add more salt if needed. Refrigerate 5-6 hours (up to 12 hours).
  11. After adding in bay leaves and peppercorns, put vegetable mixture into a large pot and cook on medium-low heat for 15 minutes to release juices.* Keep track of the bay leaves, as you will use these for another step later.
  12. Meanwhile, sterilize jars (you will need 3 to 4 1-quart jars). Here's how we did it (see photo above): fill pot with about 1 centimeter deep of water and a vegetable steamer. Place jar upside down on steamer and allow to heat up until too hot to touch. Remove carefully and cool on clean towel. To sterilize lids and screw tops: boil immersed in water for 2-3 minutes.
  13. Remove bay leaves and reserve for later. Taking care to press out air bubbles, pack vegetable mixture into sterilized jars, filling up to bottom of jar neck (leave head space for expansion of food with heating). Allow to cool completely (3 hours or longer, depending on the size of your jars). Before cooling, wipe lips of jars with a clean towel to remove vegetable pieces or juicy bits.** Cover LOOSELY.
  14. Place reserved bay leaves into small saucepan with oil, 9% vinegar, and sugar and boil for 10 minutes. Revel in the sweet, earthy scent of the bay leaves.
  15. Removing lids very carefully, pour marinade into each bottle, dividing evenly. If you spill any marinade onto the jar lids or lips, wipe again with a clean towel. (Reminder: If there are vegetable bits or marinade on the lids or lips, they will not seal properly.) Replace lids and screw on to "fingertip tight." This means NOT tightly, but just enough that the screw cap won't topple off into the sterilization water.
  16. Put bottles into a tall pot (I used a 16 quart one) so bottles and immerse almost fully in water, water being two finger-breadths below the lower edge of the jar lid (neck).
  17. Start heating the water on low heat, then boil for 20 minutes.***
  18. Carefully remove and cool on wooden surface or towels. Close lids more tightly (but not too tightly). Listen for the "pop" or "ping" of the top sealing; this may take up to 12 hours. Turn jars upside down (or not).**** Canning imperialists know to say a special "Thank you!" when the lid ping is heard. I said thanks four times.
  19. Cover jars with towels and newspaper to allow for slow cooling.
  20. Keeps for months at room temperature unopened. Refrigerate before eating and after opening. Eat with a side of mashed potatoes, buckwheat porridge, or corn porridge.
Notes
* I was assured that 9% vinegar was the "absolute best" and nothing else should be used. If you use the typical American 5% white vinegar, let me know if it works and what your overall results are. UPDATE 8/9/11: After consulting Ashley English's informative book Canning and Preserving, I realize how important it is to know food acidity for safe canning. High acid and low acid foods are processed differently. I see why using 9% vinegar is needed in this recipe as the mix of these vegetables does not hit the safety threshold of a pH of 4.6 without it. If you do use a lower percentage vinegar, I would skip the sterilization and store the salad in the fridge. Refer to her book for more great tips, even if you are a beginner. ** Do not cook too long or the vegetables will lose their crunch. Vegetables should remain brightly colored, the herbs just starting to dull in color. If you overcook, all is not lost. Your salad will not be crunchy but still taste great. *** Why? Stray vegetables bits on the mouth of the jar could prevent a proper seal when sterilizing. **** I had a problem with "jar migration" while sterilizing. As the water boiled, the jars would migrate in the pot to one side, so I had to be vigilant about scooting them back to equidistant positions. All this to fuss with while Grubly McGrub was screeching and throwing nylon spoons at me and the cat. ***** I learned from my mother than turning the jars upside down would help prevent a large airspace from forming between jam (or other viscous food) and lid in our numerous jam-making summers in Maine. However, if not sealed properly when upside down, there can be leakage of your canned food, therefore breaking the lid seal. Ruslana's mother did this "jars upside down" step but I wouldn't recommend it as this is a juicy product and seepage is likely. You don't want that seal to break after all of your hard work.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/danube-salad/