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. ;)
Servings: 12 pint jars
- 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.
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.
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.