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Canned Green Tomato Salad Recipe

Green tomatoes in this canned green tomato salad are marinated and made into a salad with carrot and onion. They taste tangy and sweet. Give them a try.

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If you have some green tomatoes left, give this easy green tomato salad recipe a whirl. It’s has a very polarizing Ukrainian flavor. I hope you all enjoy it! These tomatoes are marinated and made into a salad with carrot and onion. They taste tangy and sweet.

My cousin Marina in Pennsylvania shared this recipe with my Aunt Tanya in Washington who shared it with my Mom in Idaho who shared it with my husband, who cooked the recipe, wrote it out and photographed it all (Vadim, I’d like you to know I think the world of you). That’s the history behind this recipe, if you were curious. This makes three quarts of salad.

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Green Tomato Salad Ingredients:

7 lb green tomatoes (30-40 medium tomatoes)
1.5 lb carrots (9-10 carrots)
3 lb onion (6-7 medium onions)
6 Tbsp salt (3.5oz or 100g)

Green Tomatoes Salad

Syrup ingredients:

1 cup Canola oil (200g)
1 1/4 cup of  white vinegar (300g)
1 cup sugar
5-6 whole black peppercorns
5 bay leaves

Green Tomatoes Salad-2

Cleaning/Sterilizing Your Jars:

Preheat oven to 215˚F.
1. Wash all of your jars and lids with soap and warm water.
2. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids in a small pot to sterilize them.

Making Canned Green Tomatoes Salad:

1. Wash all the vegetables. Using a sharp knife, cut each tomato in half, remove the stem part then cut tomatoes into 1/3″-thick slices. Place sliced tomatoes into a large mixing bowl.

Green Tomatoes Salad-3 Green Tomatoes Salad-4

2. Grate carrots on the larger holes of the grater. We used the Cuisinart  Food Processor which took care of the job in less than a minute. Add grated carrots to the bowl of tomatoes.

Green Tomatoes Salad-5

3. Finally peel and cut each onion in half, then in half again, then slice them into thick slices. Add sliced onions to the bowl with tomatoes and carrots. Don’t slice the onion too thin or it will become too soft while cooking the salad.

Green Tomatoes Salad-6

4. Add 6 Tbsp of salt to the bowl with vegetables, mix them well, cover with plastic wrap and let the mixture sit for 12 hours at room temp. It’s best to add salt in the evening, so you can drain the juice in the morning.

Green Tomatoes Salad-8Green Tomatoes Salad-9

5. Twelve hours later drain the juices from the vegetables, I used a large colander to do the job (You might need to do it in batches since it’s a lot of veggies).

Green Tomatoes Salad-10 Green Tomatoes Salad-17

6.  In a large cooking pot, big enough to fit all the vegetables, mix together 1 cup of Canola oil, 1 1/4 cup of white vinegar and 1 cup of sugar until it dissolves.

Green Tomatoes Salad-11 Green Tomatoes Salad-12

7. Add drained vegetables to the pot and mix them so they will be coated with the syrup. Finish by adding 5-6 peppercorns and 5 bay leaves. Cover and bring the pot to a boil and cook vegetables on med/high heat for 30 minutes, stirring 3-4 times in the process.

Green Tomatoes Salad-13

8. While vegetables are cooking, clean and sterilize your jars and lids.

Green Tomatoes Salad-14

9. When the 30 minutes are up, remove vegetables from heat and add them to each jar while piping hot, leaving just 1/4″ space at the rim. Pack the veggies in (you don’t want air pockets). Next, screw the lid on and flip each jar over until they cool off.

According to current canning standards, you should boil the filled cans with the lids on for 10 minutes and then remove them and let them cool to room temp. Salad can be served as soon as it cools down and will last in the jar at room temp for a few months. Click here for current USDA canning guidelines.

Green Tomatoes Salad-15 Green Tomatoes Salad-16Green tomatoes in this canned green tomato salad are marinated and made into a salad with carrot and onion. They taste tangy and sweet. Give them a try.

Yeah, yeah. I know. Enough with the green tomatoes already. 😉

Canned Green Tomato Salad

4.6 from 5 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Green tomatoes in this canned green tomato salad are marinated and made into a salad with carrot and onion. They taste tangy and sweet. Give them a try.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Servings: 3 quarts

Ingredients

Salad Ingredients:

  • 7 lb green tomatoes 30-40 medium tomatoes
  • 1.5 lb carrots 9-10 carrots
  • 3 lb onion 6-7 medium onions
  • 6 Tbsp salt 3.5oz or 100g

Syrup ingredients:

  • 1 cup Canola oil 200g
  • 1 1/4 cup of white vinegar 300g
  • 1 cup sugar
  • 5-6 whole black peppercorns
  • 5 bay leaves

Instructions

Cleaning/Sterilizing Your Jars:

  1. Preheat oven to 215˚F.
  2. Wash all of your jars and lids with soap and warm water.
  3. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids in a small pot to sterilize them.

Making Canned Green Tomatoes Salad:

  1. Wash all the vegetables. Using a sharp knife, cut each tomato in half, remove the stem part then cut tomatoes into 1/3"-thick slices. Place cut tomatoes in a large mixing bowl.
  2. Grate carrots on the larger holes of the grater. Add grated carrots to the bowl of tomatoes.
  3. Finally peel and cut each onion in half, then in half again, then slice them into thick slices. Add sliced onions to the bowl with tomatoes and carrots. Don't slice the onion too thin or it will become to soft while cooking the salad.
  4. Add 6 Tbsp of salt to the bowl with vegetables, mix them well, cover with plastic wrap and let the mixture sit for 12 hours at room temp. It's best to add salt in the evening, so that in the morning you can drain the juice. Twelve hours later drain the juices from the vegetables.
  5. In a large cooking pot, big enough to fit all the vegetables, mix together 1 cup of Canola oil, 1 1/4 cup of white vinegar and 1 cup of sugar until it dissolves. Add drained vegetables to the pot and mix them so they will be coated with the syrup. Finish by adding 5-6 peppercorns and 5 bay leaves. Cover and bring the pot to a boil and cook vegetables on med/high heat for 30 minutes, stirring 3-4 times in the process.
  6. While vegetables are cooking, clean and sterilize your jars and lids.
  7. When 30 minutes are up, remove vegetables from heat and add them to each jar while piping hot, leaving just 1/4" space at the rim. Pack the veggies in (you don't want air pockets). Next, screw the lid on and flip each jar over until they cool off.

Recipe Notes

According to current canning standards, you should boil the filled cans with the lids on for 10 minutes right side up and then remove them and let them cool to room temp. Salad can be served as soon as it s cools down and will last in the jar at room temp for a few months. Refrigerate after opening.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • emily
    September 29, 2017

    i substituted canola oil with olive oil…😑
    do you think it’s gonna be okay?
    also,there is a lot of juice in my Dutch oven while I’m cooking it.should I drained it?
    thanks for the website.
    you change my life for good. Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Emily, did you drain the veggies after they stood marinated? If so, you don’t need to drain anything from the dutch oven – you will need some of that juice for the canning. The olive oil should work fine 🙂 Reply

      • emily
        September 29, 2017

        it turned out really good…
        making more next week.
        thank you. Reply

        • Natasha's Kitchen
          September 29, 2017

          You’re welcome Emily! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Lily
    September 28, 2017

    I canned green tomatoes via this recipe last year. Unfortunately, I am not fond of this recipe and will not be making again. Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Lily, I’m sorry to hear that, but thank you for sharing your review. If you are looking for more of a refrigerator green tomatoes recipe, you may enjoy this one more. Also, our regular marinated tomatoes were an instant hit if you love tomatoes 🙂 Reply

  • Caroline Dickason
    October 21, 2016

    What would you serve this with? Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      We love it with mashed potatoes and it works with a variety of meats. Reply

  • Irina
    November 14, 2013

    Just made this salad. Rescued the last green tomatoes off my greenhouse and your recipe was just on time. It’s yummy. Although, for some reason my syrup over boiled and was gone in 20 minutes. Is that because of the med-high heat? How was yours? Reply

    • Natasha
      natashaskitchen
      November 15, 2013

      If your stove is really strong, you might turn the temperature down little bit so it will be simmering. Also the cover is supposed to be on while cooking. So sorry I forgot to include that in the step-by-step instructions. I have edited the recipe and print-friendly to reflect this. Did you have it covered while cooking? Reply

  • lana
    November 6, 2013

    my mom used to make this salad all the time when we had green tomatoes. only she added bell peppers and a bit of ketchup. adds more flavor 🙂 Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      oooh that sounds like a good add-in. I bet it adds some good color too. Thanks for sharing! Reply

  • November 6, 2013

    Green tomatoes are utterly underappreciated. I just returned from Ukraine where I ate tonnes of salted green toms.
    I love your Russian and Ukrainian recipes with a twist. I write a blog about my babushka’s cooking (Mariyka’s food) and so far I am keeping it fairly traditional – just the way she made it. But will definitely give this recipe a try! Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      I can’t wait to check out more of your blog!!! I love the picture of your babushka on the home page. That’s so sweet 🙂 Reply

      • November 6, 2013

        You are always welcome on the blog! Please do comment too. Most of the recipes are very traditional, but I would very much appreciate your modern twists! Reply

  • November 5, 2013

    Another awesome vegetable preparation – I love veggies, salads and especially marinated tomatoes of any kind. How wonderful to have such a helpful husband who is willing to lend a hand and can cook too:). Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      I know it, I feel so blessed to have him and it’s great that he can cook too :). Reply

  • November 5, 2013

    Wow, this looks interesting. Wish I had some green tomatoes! Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      You might have to save the recipe till next year :). Reply

  • November 5, 2013

    This is so creative! I love it – it just goes to show that our ancestors knew what they were doing with all that preserving. And that it still is valuable today! Looks delish. Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      They learned to make great recipes out of the simplest ingredients and didn’t let food go to waste :). Reply

  • November 5, 2013

    Tangy and sweet…Yummy! You definitely have a big family with many recipe ideas.:) And on my end it’s me…me…and me with my ideas.:) Tough life.:) Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      I also have a big food testing crew every Sunday after church :). Reply

  • Anna@eatwithtaste.com
    November 5, 2013

    I’ve never tried green tomatoes in my life…I really think I should because this recipe looks yummy:)
    Where in Pennsylvania is your cousin? I’m from Pennsylvania too so I just thought that I might know her Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      You know, I’m not sure exactly what town she is in, I will ask my mom. What part of PA are you from? Reply

      • Anna@eatwithtaste.com
        November 6, 2013

        I live near Philadelphia area but I’ve been to areas such as State College, Erie, and I also lived in Harrisburg area too. Reply

  • liuda
    November 5, 2013

    this is one amazing salad !!!! Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      Thank you Liuda, these tomatoes were sure happy to be rescued from the frost :). Reply

  • November 5, 2013

    I really wanted tho prepare green tomato salad this year. Called mom too late for some green tomatoes, they were all gone 🙁 Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      My mom-in-law from CA still has tomatoes in her garden. My parents picked all the green tomatoes before the frost hit and stored them in the garage. Good thing that there is always next year to do what you missed this year :). Reply

      • November 6, 2013

        For sure, for some weird reason I had a major cravings for them. But really I dont know how they taste. Reply

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