Canned Green Tomato Salad with Peppers, Carrots & Onions

This old-fashioned Ukrainian canned green tomato salad combines firm green tomatoes, bell peppers, carrots, onions and parsley in a tangy vinegar marinade. A different way to preserve end-of-season tomatoes, this colourful vegetable salad canning recipe is a welcome change from the usual green tomato pickles and relish recipes.

Prep Time40

Resting time10

Course: Appetizer, Side Dish

Cuisine: Ukrainian

Keyword: canned green tomato, canned green tomato salad recipe, canning green tomato, canning green tomato salad, end of season green tomatoes, green tomato canning recipe, green tomato preserves, green tomato salad canning, green tomato salad for canning, water bath canning green tomatoes, water bath canning recipe, ways to use green tomatoes, what to do with green tomatoes, what to do with too many green tomatoes

Servings: 9 pint (~500 ml) jars

Cost: $1.50

Equipment

Large mixing bowl or pot
canning jars (pint size) with lids and bands
water-bath canner
spatula

Ingredients

4 lb firm green tomatoes (1.81 kg) cores removed
2 lb red or yellow bell peppers (907 g) stems and seeds removed
1 lb carrots (454 g) peeled
1 lb yellow onions (454 g) peeled
91 g salt (3.2 oz)
445 ml 7% white pickling vinegar (approximately 1¾ cups)
445 ml sunflower oil (approximately 1¾ cups)
9 –10 whole black peppercorns
9 –10 whole cloves
9 –10 bay leaves
½ bunch parsley

Instructions

Prepare the vegetables:

Wash the tomatoes and remove the cores. Cut into quarters, or into 6 wedges if large.
Wash the bell peppers, remove stems and seeds, and slice into strips ¾ in (2 cm) wide.
Peel the carrots, trim the ends, and grate them or cut into thin julienne.
Peel the onions, remove the root base, and slice into rounds.
Wash the parsley and chop it into pieces about ½ in (1 cm) long.

Mix:

In a large bowl or pot, combine the sunflower oil, vegetables, parsley, salt and vinegar. Set aside for 10 minutes.

Fill the jars:

Wash the jars and lids. Sterilize the jars and keep them warm.
Put 1 peppercorn, 1 clove and 1 bay leaf in each jar.
Pack the vegetables into the jars, pressing down gently. Leave about 1 in (2.5-3 cm) of headspace at this stage. Leave the liquid in the bowl.
Stir the liquid at the bottom of the bowl, because the oil and vinegar separate. Spoon it evenly over the jars, a little at a time, stirring between spoonfuls, until each jar has 1 cm (½ in) of headspace remaining.
Run a clean spatula around the inside of each jar to release air bubbles, and top up with liquid if the level drops. Wipe the rims thoroughly with a clean cloth or paper towel dampened with vinegar. Fit the lids, and tighten the bands to fingertip-tight.

Can & Process:

Process according to the water-bath canning instructions provided with the recipe.

Notes

Pantry Master’s Note

If the liquid runs short, don’t top up with water or plain oil, because either changes the acid ratio. Press the vegetables down further, and if some jars are still short, process fewer jars.