Canned Green Tomato Salad
User Reviews
4.8
Canned Green Tomato Salad
Description
The recipe gathers fresh green tomatoes, red bell peppers, carrots, and yellow onions which are chopped or shredded for varied texture. The vegetables are gently sautéed in light olive oil, starting with onions until translucent, then carrots and bell peppers, finally adding diced tomatoes. Vinegar, sugar, salt, and whole black peppercorns are stirred in for acidity, sweetness, and seasoning.
The mixture simmers to combine flavors and slightly soften the vegetables. It is then packed hot into thoroughly sterilized jars to ensure safe canning and preservation. Sealing the jars while hot prevents spoilage and allows the salad to be stored for an extended period.
Once preserved, this salad brings a tart, sweet, and peppery flavor profile balanced with the soft and crunchy textures of the mixed vegetables. It pairs well as a side dish or appetizer and leverages green tomatoes' firm flesh for an interesting canned vegetable preparation.
Ingredients
- 6 lb tomato green
- 2 lb bell pepper red
- 2 lb carrot
- 2 lb onion yellow
- 1 cup olive oil light
- 1 cup sugar
- 3/4 cup white vinegar
- 3 tbsp salt
- 1/2 tbsp black peppercorns whole
Instructions
- Gather and wash all the vegetables.
- Cut onions, tomatoes, and bell peppers into two-inch cubes. Shred the carrots on the largest side of a cheese grater.
- Gather and measure the oil, vinegar, salt, sugar, and peppercorns.
- In a large pot, preheat oil and add in the onions. Sauté over medium-heat for about 3 minutes, or until the onion turns translucent and softens.
- Add the shredded carrots and sauté for another 3 minutes.
- Add bell peppers and sauté for another 3 minutes.
- Add the diced tomatoes, followed by the salt, sugar, vinegar, and black peppercorns. Let simmer for about 15 minutes, stirring occasionally.
- Now it's time to sterilize the jars for canning. Preheat the oven to 215°F. Using hot water and antibacterial soap, wash the jars and lids thoroughly. Place them directly on the oven racks for about 15 minutes, or until they are completely dry. Fill the jars with the salad while it's still hot. Using a kitchen towel to protect your hands, close the lids as tightly as possible and turn the jars upside down. Cover them with a towel and let them sit for 4-5 hours to complete the sealing process.
- Store canned salad in a cool place for 3 - 6 months. For best results, let them marinate for a couple of weeks before opening. Enjoy on toasted bread or smothered over your favorite protein!
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 880mg | 37% |
| Potassium | 471mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 7899IU | 158% |
| Vitamin C | 77mg | 86% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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