Canned Vegetable Salad

Canned vegetable salad recipe. Canned salad loaded with cabbage, carrots, cucumbers, onions and tomatoes mixed in a sweet vinegar brine, perfect for winder days.

canned vegetable salad recipe-

This is such a wonderful salad to make during the summer days when fresh veggies are in season and preserve them to enjoy during the winter.

prepare the vegetables:

For even and uniform pieces, I highly recommend using a mandoline slicer.

CARROTS- Grate half of the carrots and slice the reset thin on a mandoline slicer for even pieces.

ONIONS- Clean and slice the onion in half, then slice each half in thin slices. If it’s a really large onion, slice in three parts.

CUCUMBERS- Slice cucumber in half, then cut into even pieces. You don’t want the pieces as thin as the onion or carrots, they’ll turn into mush.

TOMATOES- Cut tomatoes, sliced a large tomato in half and then quarter. They’ll break apart more as they’re cooked.

Add all of the ingredients to a canning pot and mix well.

PREPARE THE SYRUP: In a medium pot combine the oil, vinegar, sugar and canning salt. Stir well. Bring the syrup to a boil and continue stirring until the sugar should dissolves.

Pour the syrup into the pot with all the veggies. Place on stovetop and cook the salad over med/high heat for 15-20 minutes. Mix the as it’s cooking, as needed . The cabbage should be tender but cucumbers still have a bit of a crunch to them.

PREPARE JARS: Wash jars, lids and bands in hot soapy water and rinse well. Place the jars in the oven on the lowest heat to keep them warm.

PRESERVE THE SALAD: Once 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.

Layout a towel or small blanket on table or countertop, flip all jar. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.

This salad will stay fresh in a cool place for at least a year. I have had some much longer and they taste great.

This is a classic Ukrainian recipe for canning vegetable salad and I hope you enjoy it. You can tweak the ingredients to your personal liking and have great results.

Canned Vegetable Salad

Canned Vegetables Salad recipe. Salad loaded with cabbage, tomato, cucumber and onion preserved for later use.
Prep Time25 mins
Cook Time25 mins
Course: Salad
Cuisine: Russian
Keyword: canned salad
Servings: 7 jars
Calories: 390kcal
Author: Valentina's Corner

Ingredients

  • 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 ocanning jars

Instructions

  • Cut and shred the cabbage, carrots, onions, tomatoes and cucumbers. See tips in post.
  • Place all the ingredients into a large pot and mix well.
  • Prepare syrup. In a medium pot, combine the oil, vinegar, sugar and canning salt. Bring the syrup to a soft boil and continue stirring until sugar dissolves.
  • Pour the syrup into the pot with all the veggies. Place on stovetop and cook the salad over med/high heat for 15-20 minutes. Mix the salad as it's cooking.
  • Meanwhile, prepare the jars.
  • When the salad is done cooking fill each jar with the salad.
  • 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.
Nutrition Facts
Canned Vegetable Salad
Amount Per Serving
Calories 390 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 2649mg115%
Potassium 1510mg43%
Carbohydrates 81g27%
Fiber 13g54%
Sugar 60g67%
Protein 7g14%
Vitamin A 28418IU568%
Vitamin C 101mg122%
Calcium 188mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 23 Comments
  • Nella 09/24/2016, 12:35 am Link Reply

    Hi, really would like to try this next week…looks very good! Do you know once jars are filled can I just put them in oven for like 15 min and then tighten lids? or it has to be the water bath that they go in? I’m asking because I canned some pickles and I put in oven…Thanks for help, Nella

    • admin 09/24/2016, 12:42 pm Link Reply

      Hi there Nella, honestly I’ve never tried doing it that but I think it would work great, I would do more like 20 minutes though. Without fully trying, I cannot be 100% sure on results. This salad recipe is so good though. Our favorite during winter. I’d love your feedback if you do it. P.S. Can I ask how you do your pickles in oven? I’d love to try it?. ☺

  • James Walker 08/11/2016, 5:04 pm Link Reply

    Hello!

    This recipe looks delicious as is & I’ll probably try it! But I wondering if there’s a way to can the tomato, cucumber & onion summer salad that my mom & grandma always made. Really simple–just those ingredients, with some herbs like fresh basil and prepared or homemade Italian dressing. Let it marinate and enjoy! It gets better the longer it sits, but it’s not the same with awful “winter” tomatoes! So, I was wondering if I could can it? An ideas?

    Thanks!

    • admin 08/19/2016, 1:42 am Link Reply

      James, hhhmmm that sounds fabulous but I’ve never canned that. I’ll have to dug in my mom’s recipe book and see if we have a recipe for something like that… Thank you for the idea☺..

  • Inna 05/30/2016, 11:02 pm Link Reply

    Can’t wait to try the recipe! I couldn’t find a recipe for pickles and canned tomatoes on the website. Do you have those posted? Thanks!

    • admin 06/02/2016, 10:46 am Link Reply

      Thank you Innka.! I love this salad, can it EVERY year!. I actually do have a pickles recipe ready to post, will do so asap, they are so crunchy and delish!. Also, did you see my canned Zucchini (recipe HERE) I make so much of those!! They are out of this world delicious!. We probably can 100 jars a year of those:)..

  • lily 07/31/2015, 11:26 pm Link Reply

    ohhh & is cooking that salad before canning a must?

    • admin 08/09/2015, 11:21 pm Link Reply

      Hello Lilly, for this particular recipe, cooking before hand is a must. Because cooking time is SOO SOO little, it tastes so fresh and crispy. 🙂 You can barely tell it’s a canned salad :)..

  • lily 07/31/2015, 11:23 pm Link Reply

    hi, do you have this recipe in russian? also i was wondering if you have canned bread & buttered sliced pickles recipe? i was looking for this recipe everywhere & american blogs aren’t clear enough on how to make them.

    • admin 08/09/2015, 11:22 pm Link Reply

      Hello Lily,
      You know what I have an amazing recipe for those pickles, I will try to dig it up and post it while canning.. :)Thanks for the reminder.

      • lily 08/10/2015, 5:23 pm Link

        awesome awesome =). i love sliced bread & buttered pickles in a jar but i need a good recipe for it. so i’ll be checking your blog from time to time & hopefully you get a chance to post it. but thank you for the response & answers that i needed. also i love your recipes too definitely one of my favorite blogs. favorite in my browser =).

      • admin 08/11/2015, 12:07 am Link

        Awee Lily thank you. Truly appreciate the comment. Comments like yours give encouragement to continue blogging. 🙂 🙂 🙂 🙂

      • lily 08/11/2015, 1:47 am Link

        your welcome & i meant bookmarked in my favorites folder. also i am looking forward to more of your amazing russian recipes.

  • Paula 10/17/2014, 11:43 am Link Reply

    Can I use a cucumbers from the store as I do not have it in my garden anymore?

    • admin 10/17/2014, 1:08 pm Link Reply

      Paula,
      Oh yes. Any cucumbers may be used:)

  • Lily 09/11/2014, 2:28 pm Link Reply

    This has got to be the yummiest canning salad. Except my husband likes things really salty so I added more salt. Thanks for this awesome recipe. Do u have any good canning tomatoes recipe?

    • admin 09/12/2014, 1:29 pm Link Reply

      Lily,
      Thank you. Yes, the amount of salt can definitely be altered.
      Yes, I have a few I will be posting in a few weeks. 🙂

  • valyastasteofhome 09/09/2014, 8:00 pm Link Reply

    Valentina I want to try to make this recipe. It looks good. That is a lot of onion! I am not a onion fan. I will let you know how we like it.

    • admin 09/09/2014, 8:49 pm Link Reply

      Valyusha,
      Oh you can definitely add a little less onion, maybe add more cucumbers instead.. 🙂 I would love to know how you liked the results.

  • Venera Cherevko 09/09/2014, 9:45 am Link Reply

    Valechka, you are an amazing cook! I’m going to attempt all of your recipes little by little 🙂 Now I want to visit you guys even more to be able to try your delicious food! 🙂 God bless!

    • admin 09/09/2014, 8:48 pm Link Reply

      Venerka,
      You are making me blush;)..
      Oh yes, PLEASE, pretty please come for a visit. We will be so happy to have you. It will be such a treat!.. 🙂

  • Tatyana 08/17/2014, 3:28 pm Link Reply

    Thank you so much for sharing your way of canning veges. I can’t wait to try. Thank you for your time and dedication and for sharing your great recipes! I love your blog, you’re doing an amazing job! May God bless you and keep up your great work!

    • admin 08/18/2014, 11:53 am Link Reply

      Tanechka,
      Thank you so much for the lovely compliment. I am very humbled!. Hope you enjoy this salad as much as our family does..;)

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