I’m super excited to share this well-loved canned 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’ve given this salad a 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 a good use) as well as enjoying the results. 😉
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
2/3 cup (200 g) – kosher salt
Vegetable Preparation Instructions:
1. Rinse and shred 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.)
2. Shred the larger half of the carrots. Remove the stem and rinse tomatoes.
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.
Marinate Preparation:
1. Into a medium pot add vinegar, olive oil, organic sugar and kosher salt.
2. 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.
Canning Instructions:
1. 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 so you don’t 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).
2. 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 1/4 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.
3. 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.
- 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
- 2/3 cup 200 g - kosher salt
- Vegetable Preparation Instructions:
- 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 marinate. 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.
- Marinate Preparation:
- 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.
- Canning Instructions:
- 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).
- 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 1/4 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.
Click HERE to download and print Vegetable Salad Jar Labels for FREE on THIS printable label paper.
The salad tastes best chilled.
If you make this Tasty Canned Vegetable Salad Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
Looking for more canning recipes? Here are some to choose from?
CANNED TOMATOES RECIPE
EASY CANNED DILL PICKLES RECIPE
HOW TO CAN SORREL
HOMEMADE UKRAINIAN SAUERKRAUT RECIPE
SIMPLE HOMEMADE STRAWBERRY JAM RECIPE
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. Thank you for your support!)
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I believe everyone loves a “rescue” salad!
Salads like this one is a huge rescue sometimes in our busy lives for sure 🙂
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!
Thank you, it sure tastes delicious! Yes, click here for canned tomatoes recipe and here for gravy.
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?
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.