Canned salad with a variety of vegetables including cabbage, carrots, cucumbers, onions and tomatoes mixed in a sweet vinegar juice.
Do you enjoy canning during the vegetable season? I sure do. I even have a special canning storage room. Yup sure do. We have guests over very frequently. Many times guests arrive unexpected and other times I just don’t have vegetables handy for a quick salad or just don’t have the time to prepare one. That’s when all of those canned goods come in handy.
This vegetable salad filled with cabbage, carrots, cucumbers, tomatoes and onions is superb. It doesn’t take long to can and it goes great during the winter days. I prefer cherry tomatoes with this salad. When I was canning this salad to put up on the blog though, large tomatoes were on sale so I just got those and used them. Either will do. If canning is something you enjoy try the Canned Zucchini recipe.
2 ½ lbs cabbage
2 ½ lbs carrots
2 ½ lbs cucumbers
2 lbs onions
2 lbs tomatoes
1 ½ cups oil
1 ¼ cups vinegar
1 ¼ cup sugar
2 ½ Tbsp canning salt
7 (32 oz) canning jars
Preparing the cans. Wash jars, lids and bands in hot soapy water and rinse well. I personally just place the jars in the oven on the lowest heat to keep them warm. Or you can place a towel over the cans to keep them warm once you have washed them. I prefer my cans warm to minimize the possibility of the cans breaking when adding hot ingredients. (Do not place the bands and lids in oven if that is the method you will use.)
Shred the cabbage.
Grate half the carrots and slice the rest into thin slices. (I usually grate the thicker end of the carrot and slice the rest.)
Cut onions in half and slice very thin, then cut slices in half. If it’s a larger onion cut into smaller pieces.
Slice cucumbers. (If it’s a larger cucumber first cut in half then makes a thick slices.)
Cut the tomatoes. If it’s a cherry tomato, just slice it in half. For a larger tomato the tomato in half and then slice into about 4-6 slices, depending how large the tomato is.
Place all the ingredients into a large pot and mix well.
For the syrup; in a medium pot combine the oil, vinegar, sugar and canning salt. Mix. Bring the syrup to a boil. (All the sugar should dissolve.)
Pour the syrup into the pot with all the veggies. Place on stove top and cook the salad on high heat for 15 minutes. Mix about 5 times while the salad is cooking. (Cabbage should be tender but cucumbers still have a bit of a crunch to them.)
Fill a large stockpot with water, enough water so when jars are submerged there is about an inch of the jar without water. Put down the canning rack (if you have one) and a small kitchen towel. I always like to do both but you can do either one or the other. Bring water to a boil.
Meanwhile, when the salad is done cooking fill each jar with the salad. I like to use a large spoon with holes so the syrup remains in the pot. Then once I distribute all of the salad I take a cup and distribute the remaining syrup amongst the jars.
Wipe any food from the rim of the jars. Close lid. Lightly twist on the band, NOT too tight. Add jars to water, cook 7 minutes. Remove jars from water. Tighten bands all the way.
Lay out a towel or small blanket on table or counter top, flip all jar. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.
Will stay good in a cool place for at least a year. I have had some much longer and they taste great.