Recipe For Canned Vegetable Salad
If you love old and traditional recipes such as this for canned salad recipe If you hadn’t ty it until now, we are sure that you will immediately love it and you and your family and friends will enjoy it.
This salad is of great taste, it contains several types of vegetables, and this is probably the reason why we never get bored. Mixed vegetable salad is also decorative, so you can use it without any shame along with some festive lunch. Sure all of us had a situation 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: just open and serve! Crunchy, flavorful and adored.
4.5 lbs. (2 kg) – green cabbage
3 lbs. (1.4 kg) – cucumbers
1 lb. (454 g) – zucchinis
2.5 lbs. (1.1kg) – carrots
2 yellow – peppers
2 lbs. (900 g) – cherry tomatoes (yellow, orange or red)
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
Preparing vegetable directions:
- First you need to 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.)
- 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.
- Take a medium size pot and 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 simmer 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 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).
- 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.