Salted Green Medley
This salted green medley is a dry-cured jar of aromatic roots and herbs — the kind cooks used to put up so a ready “soup seasoning” was on hand all winter. One spoonful of the parsley, dill, leek, carrot, tomato, and celery mix stands in for a whole bunch of fresh herbs and gives borscht or broth an instant summery lift.
The salt does the real work here. That 100 g (about 1/2 cup) isn’t for taste — it’s the preservative, pulling juice from the vegetables into a concentrated brine that keeps them safe without any canning or refrigeration. So pack the layers tight and make sure everything stays under the released juice; exposed bits darken and can mold.
A practical note for cooks new to this: it is very salty, so add it to a dish first and only salt further after tasting. Leek can be swapped for regular onion, and you can adjust the roots to your liking. Slicing the parsley and celery thin and cutting the carrot and tomato into rounds helps everything cure evenly. Store under parchment or a lid somewhere cool.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Peel the root vegetables and cut them: parsley and celery into thin slices, carrot and tomato into rounds.
Finely chop the greens and leaves.
Mix everything with the salt.
Layering in rows, pack the greens with the tomatoes into jars so they're covered by the juice.
Cover the jars with parchment paper or seal them with lids.
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