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Canned Green Tomato Salad

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.