I had the ingredients on hand. I had been wanting to attempt making this for a long time. Now that I have, it is much easier to prepare than I had imagined. Ikra. It is a Russian condiment that I grew up having with meat buns, or, Fleischpersky. Stephan, from Blue Lagoon Organics, gave me a couple of parsley roots, that I knew were part of the ingredient list.
I consulted the Mennonite Treasury of Recipes, and my Mom, for advice on how to make Ikra. It seems like a kitchen sink kind of recipe to make with what one has on hand. I had the following, that made 6 500ml jars.
4 onions, grated*
2+tbs olive oil
2 medium globe eggplant, finely diced
4 medium carrots, grated
2 bulbs of Parsley Root, grated
3 -4 celery stalks, grated or finely diced
3 yellow peppers, grated
4 good tomatoes (I used 4 large yellow tomatoes that I had frozen in Autumn)
4 tbs good Tomato Paste
1 dried red chili
1 tbs chili flake (I used Aleppo)
Salt and pepper, to tastes.
water, adjust as needed
*Grated, was done through the food processor blade.
I cooked the onions first and then added the remaining vegetables and seasoning. After the water began cooking out, I added the remaining ingredients and cooked for up to 30 minutes.
I sterilized 6 500 ml jars and lids. Then, I filled each jar, closed the lids just under tightly closed, and cooked in the canner for 20 minutes. I heard the lids popping now.