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    Home > Canning

    Tasty Canned Vegetable Salad Recipe

    Published: Sep 21, 2021 by Valya's Taste of Home · 6 Comments

    Jump to Recipe Print Recipe

    I’m super excited to share this well-loved Tasty Canned Vegetable Salad Recipe with all of you, my friends, readers, and followers. If you’re new to my blog, I'd like to mention that I absolutely love old and traditional recipes such as these.

    I lost my mom shortly after I got married. I'm not exactly sure how her handwritten cookbook ended up in my house, but I am sure glad it did. Upon scrolling through it, I stumbled upon this recipe and decided to give it a try. I do not regret I did because my family immediately loved it and I've been making it up to this day.

    I’m super excited to share this well-loved Tasty Canned Vegetable Salad Recipe with all of you, my friends, readers, and followers. If you’re new to my blog, I'd like to mention that I absolutely love old and traditional recipes such as these.

    I've given this salad the nickname of being the “Rescue Salad” because that's what it's been. We all have those moments in life where we just run out of time or get unexpected or short-notice guests, right? This is when this salad comes to your rescue: unpickle and serve!

    Crunchy, flavorful, and adored. This vegetable salad may be served with just about any main course and is especially well enjoyed with pasta or potato dishes. I hope you’ll enjoy canning this salad (putting those end-of-season vegetables to good use) as well as enjoying the results. 😉

    Table of Contents
    • 📋 Recipe Ingredients
    • 🔪 Recipe Instructions
    • ⏲️ Cooking Time
    • 💭 Canning Instructions
    • Recipe Card
    • 🥫 Similar Recipes
    • Comments

    📋 Recipe Ingredients

    • Green cabbage
    • Cucumber
    • Zucchinis
    • Yellow peppers
    Tasty Canned Vegetable Salad Recipe
    • Cherry tomatoes (yellow, orange, or red)
    Tasty Canned Vegetable Salad Recipe
    • Carrots
    Tasty Canned Vegetable Salad Recipe
    • White distilled vinegar
    • Olive oil
    • Organic sugar
    • Kosher salt
    Tasty Canned Vegetable Salad Recipe

    🔪 Recipe Instructions

    How to Prepare Vegetables

    Rinse and shred the cabbage. Peel, rinse, and trim both ends of each carrot. Rinse bell peppers, remove seeds and cut into one ½ inch (2.5 cm) long strips, and slice cucumbers into rings. (Tip: Rinse carrots after peeling as they will need to be rinsed then anyway.)

    Tasty Canned Vegetable Salad Recipe

    Shred the larger half of the carrots. Remove the stem and rinse tomatoes.

    Tasty Canned Vegetable Salad Recipe

    Sterilize the jars before making the marinade. Let the jars sit in the oven while preparing the marinade. Take one jar and lid at a time out of the oven. See more details on how to sterilize the jars in this post.

    How to Prepare Salad Marinade

    Into a medium pot add vinegar, olive oil, organic sugar, and kosher salt.

    Tasty Canned Vegetable Salad Recipe

    Bring it to a boil stirring constantly until the salt and sugar granules melt. After it boils turn the heat off and let it simmer for a couple of minutes.

    Tasty Canned Vegetable Salad Recipe

    ⏲️ Cooking Time

    While the marinade is boiling place all the vegetables in a 15-quart pot. Then pour boiling marinade into a pot over vegetables (pour slowly to prevent splatter so you don't get burned).

    Place a pot with marinated vegetables onto a stovetop and turn the temperature to high. Stir vegetables with a large serving spoon from the bottom to top every 30 seconds until the marinade and vegetables start to boil (this process will take anywhere from 10 to 12 minutes; toward the end of this process most of the vegetables will be submerged and marinate will be visible with boiling bubbles).

    Reduce the heat to medium and let it slowly boil for another 10 minutes stirring vegetables in the same motion moving vegetables from the bottom of the pot to the top every minute (the heat on the bottom of the pot is much higher and vegetables will overcook if not stirred).

    Tasty Canned Vegetable Salad Recipe

    💭 Canning Instructions

    Reduce the heat to low. Take one jar (only jar not lid) out of the oven, place the canning funnel over the jar (this prevents the rim of the jar clean). Using a large serving spoon fill half of the jar with salad, then using a tablespoon press the salad down to the bottom of the jar.

    Fill and press the salad down until the jar is full leaving half-inch space to the top of the jar (if the jar has too much marinade while filling a jar with salad remove it with a ¼ measuring cup, and vice-versa, add marinate if the jar has not enough marinade when the jar is full). Remove the canning funnel, wipe the rim with a clean and dry paper towel.

    Tasty Canned Vegetable Salad Recipe

    How to Can the Salad

    Get a lid out of the oven, place it over the jar, using canning gloves screw the lid tight, and then flip the jar upside down. Repeat the same canning instructions with the remaining salad. Let the jars stand flipped upside down for 12 hours or overnight.

    Before storing canned jars, rinse them with warm soapy water (as the jars will be a little greasy after canning), dry them with a towel. Allow the salad to soak up all the flavors for at least a week before opening a jar.

    Tasty Canned Vegetable Salad Recipe

    If you make this Tasty Canned Vegetable Salad Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 

    Recipe Card

    Tasty Canned Vegetable Salad Recipe

    Tasty Canned Vegetable Salad Recipe

    I also call this salad a “Rescue Salad”. We all have those moments in life where we get unexpected or short notice guest, right? Then this salad comes to a rescue. Crunchy vegetable salad can be served with just about anything, especially well enjoyed with pasta or potato dish. I hope you’ll enjoy canning this salad putting those end of season vegetables to a good use. 😉
    5 from 1 vote
    Print Pin Rate
    Keyword: canned vegetable salad, canning season, homegrown vegetables, make ahead marinated salad
    Prep Time: 2 hours 30 minutes
    Cook Time: 20 minutes
    Total Time: 2 hours 50 minutes
    Servings: 12 pint jars
    Author: Valya's Taste of Home

    Ingredients

    Canned Vegetable Salad Ingredients

    • 4.5 lbs. (2 kg) - green cabbage
    • 3 lbs. (1.4 kg) - cucumbers
    • 1 lb. (454 g) - zucchinis
    • 2 yellow – peppers
    • 2 lbs. (900 g) - cherry tomatoes (yellow, orange or red)
    • 2.5 lbs. (1.1kg) – carrots
    • 3 cups (710 ml) - white distilled vinegar
    • 3 cups (710 ml) - olive oil
    • ½ cup (100 g) - organic sugar
    • ⅔ cup (200 g) - kosher salt

    Instructions

    How to Prepare Vegetable Salad

    • Rinse and shred cabbage. Peel, rinse cut half of the smaller ends of each carrot. Rinse pepper, remove seeds and cut into one ½ inch (2.5 cm). long strips yellow pepper and slice cucumbers into rings.
    • Shred the larger half of the carrots. Remove the stem and rinse tomatoes.
    • Sterilize the jars before making marinate. Let the jars sit in the oven while the marinade. Take one jar and lid at a time out of the oven to fill with boiled salad. See how to sterilize the jars in this post.

    How to Prepare Canned Vegetable Salad Marinade

    • Into a medium pot add vinegar, olive oil, organic sugar and kosher salt.
    • Bring it to a boil stirring constantly until the salt and sugar granules melt. After it boils turn the heat off and let it boil for a couple of minutes.

    Cooking Time

    • While the marinade is boiling place all the vegetables in a 15-quart pot. Then pour boiling marinade into a pot over vegetables (pour slowly prevent splatter not to get burned). Place a pot with marinated vegetables onto a stove top and turn the temperature to high.
    • Stir vegetables with a large serving spoon from the bottom to top every 30 seconds until the marinade and vegetables start to boil (this process will take anywhere from 10 to 12 minutes; toward the end of this process most of the vegetables will be submerged and marinate will be visible with boiling bubbles).
    • Reduce the heat to medium and let it slowly boil for another 10 minutes stirring vegetables the same motion moving vegetables from the bottom of the pot to the top every minute (the heat on the bottom of the pot is much higher and vegetables will overcook if not stirred).

    How to Can Vegetable Salad

    • Reduce the heat to low. Take one jar (only jar not lid) out of the oven, place canning funnel over the jar (this prevents the rim of the jar clean). Using a large serving spoon fill half of the jar with salad, then using tablespoon press the salad down to the bottom of the jar.
    • Fill and press the salad down until the jar is full leaving half-inch space to the top of the jar (if the jar has too much marinade while filling a jar with salad remove it with a ¼ measuring cup, and vice-versa, add marinate if the jar has not enough marinade when the jar is full). Remove the canning funnel, wipe the rim with a clean and dry paper towel.
    • Get a lid out of the oven, place over the jar, using canning gloves screw the lid tight, and then flip the jar upside down. Repeat the same canning instructions with remaining salad. Let the jars stand flipped upside down for 12 hours or overnight.
    • Before storing canned jars, rinse them with warm soapy water (as the jars will be a little greasy after canning), dry them with a towel. Allow the salad to soak up all the flavors for at least a week before opening a jar. The salad tastes best when chilled.

    Notes

    • I used all homegrown vegetables to make this recipe. 
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    Click HERE to download and print Vegetable Salad Jar Labels for FREE on THIS printable label paper.

    Tasty Canned Vegetable Salad Recipe

    The salad tastes best chilled.

    I’m super excited to share this well-loved Tasty Canned Vegetable Salad Recipe with all of you, my friends, readers, and followers. If you’re new to my blog, I'd like to mention that I absolutely love old and traditional recipes such as these.

    🥫 Similar Recipes

    • Canned Tomatoes Recipe
    • Easy Canned Dill Pickles
    • How to Can Sorrel
    • Homemade Sauerkraut Recipe
    • Simple Homemade Strawberry Jam
    • No Cook Raspberry Freezer Jam

    Kitchen items I used in making this recipe:

    (If you need any of these items, simply click on the picture to order. This post may contain affiliate links which won't change your price but will share some commission.)

    Love this Tasty Canned Vegetable Salad Recipe? Please Pin and Save on Pinterest!

    Tasty Canned Vegetable Salad Recipe

    This recipe was originally posted on September 22, 2017. I tweaked it a bit since then like using a good quality ingredient which makes the salad taste even better. This post may contain affiliate links. Read my disclosure.

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    Comments

    1. Luda says

      November 08, 2017 at 4:25 pm

      Hi Valya! Thanks for all the delicious recipes that you’re sharing with us. How could I make a salad WITHOUT zucchini’s, cucumbers & tomatoes. I’m looking for a canned recipe salad that consists of: cabbage, carrots & bell peppers + marinade. What would the ingredients weight should be, how do I measure them out?

      Reply
      • www.valyastasteofhome.com says

        November 08, 2017 at 6:20 pm

        Replace the cucumbers, zucchinis and tomatoes with cabbage, carrots and peppers weight on top of the cabbage, carrots and pepper ingredients weight in the recipe. It doesn't have to be to the exact ounce. I hope this helps.

        Reply
    2. Anna says

      September 27, 2017 at 8:09 am

      5 stars
      This salad looks delicious! A must try for sure! Do you have any recipes for marinated tomatoes and gravy? Those are some that I would like to see. Thanks!

      Reply
      • www.valyastasteofhome.com says

        September 27, 2017 at 10:06 am

        Thank you, it sure tastes delicious! Yes, click here for canned tomatoes recipe and here for gravy.

        Reply
    3. Makos(@thehungrybites) says

      September 24, 2017 at 2:53 am

      I believe everyone loves a "rescue" salad!

      Reply
      • www.valyastasteofhome.com says

        September 24, 2017 at 3:51 pm

        Salads like this one is a huge rescue sometimes in our busy lives for sure 🙂

        Reply

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    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

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