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–+ servings

Canned Vegetable Salad

Canned Vegetables Salad recipe. Salad loaded with cabbage, tomato, cucumber and onion preserved for later use.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 7 jars
Author: Valentina

Equipment

  • 7 canning jars (32 oz each)

Ingredients

  • 2 1/2 lbs cabbage
  • 2 1/2 lbs carrots
  • 2 1/2 lbs cucumbers
  • 2 lbs onions
  • 2 lbs tomatoes
  • 1 1/2 cups oil
  • 1 1/4 cups vinegar
  • 1 1/4 cup sugar
  • 2 ½ Tbsp canning salt
US Customary - Metric

Instructions

  • Cut and shred the cabbage, carrots, onions, tomatoes and cucumbers.
  • 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.