Why You’ll Love This Recipe

This green tomato salad is the perfect combination of tangy, sweet, and savory flavors. The tomatoes retain their firm texture, while the carrots add a crisp sweetness, and the onions provide an aromatic depth. The syrup brings everything together with its balance of acidity and sweetness. The canning process helps preserve the vegetables so you can enjoy this dish year-round. It’s a great way to use up unripe tomatoes at the end of the season and is perfect for pairing with sandwiches, grilled meats, or as a snack on its own.

Ingredients

For the Salad:

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

For the Syrup:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned Green Tomato Salad

Directions

1. Sterilize the Jars:

Preheat your oven to 215˚F (102˚C). Wash the jars and lids with warm soapy water. Place the jars on the bottom rack of the oven and let them dry for about 20 minutes. Meanwhile, boil the lids in a small pot to sterilize them.

2. Prepare the Vegetables:

Wash all vegetables thoroughly. Slice the green tomatoes in half, remove the stems, and cut them into 1/3″ thick slices. Place the slices in a large mixing bowl.
Grate the carrots using the larger holes of a grater and add them to the bowl with the tomatoes.
Peel and slice the onions into thick slices, making sure they’re not too thin (to prevent them from softening too much during cooking). Add the onions to the bowl with the tomatoes and carrots.

3. Season the Vegetables:

Add 6 tablespoons of salt to the vegetables and mix them well. Cover the bowl with plastic wrap and let it sit at room temperature for 12 hours. This step helps the vegetables release their juices. It’s best to do this step in the evening so you can drain the juice the next morning.

4. Cook the Vegetables:

After 12 hours, drain the juices from the vegetables.
In a large cooking pot, combine the canola oil, white vinegar, and sugar. Stir until the sugar dissolves completely.
Add the drained vegetables to the pot and mix to coat them in the syrup. Add the black peppercorns and bay leaves.
Cover the pot and bring the mixture to a boil over medium-high heat. Cook for 30 minutes, stirring every 7-10 minutes to ensure even cooking.

5. Prepare the Jars:

While the vegetables are cooking, clean and sterilize the jars and lids again to ensure everything is ready for packing.

6. Pack the Jars:

Once the vegetables are cooked, remove them from the heat. Carefully pack the hot vegetables into the prepared jars, leaving about 1/2″ of space from the top. Be sure to pack the vegetables tightly to avoid air pockets.
Place the sterilized lids on the jars and screw them on firmly, but not too tightly, as air bubbles need to escape during the canning process.

7. Process the Jars:

Place the packed jars into a canning pot and cover them with 1-2 inches of water. Bring the water to a boil and process the jars for 15 minutes.
After the time is up, remove the jars from the pot using a jar lifter and let them cool at room temperature for 12-24 hours. You may hear a pop as the jars seal. After 24 hours, check the seal by pressing down on the center of the lid; it should not move. If the lid moves, refrigerate the jar and consume the salad within 3 months.

Servings and Timing

Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour 40 minutes
Yield: 10 servings

Variations

Add Garlic: Add a few cloves of garlic to the syrup for a bit of extra flavor.
Spicy Kick: Add a few red pepper flakes or a sliced jalapeño pepper for some heat.
Different Vegetables: Experiment with other vegetables like bell peppers, celery, or even radishes to give the salad a different texture and flavor.
Herbs: You can add fresh herbs like thyme or rosemary to the syrup for an added depth of flavor.

Storage/Reheating

Storage: Store the canned green tomato salad in a cool, dark place for up to 6 months. Once opened, keep the jar in the refrigerator and consume within 1-2 weeks.
Reheating: This salad is best served cold or at room temperature. If you prefer to warm it, do so gently on the stove, but it’s typically enjoyed fresh from the jar.

FAQs

Can I use other types of tomatoes?

While green tomatoes are traditional for this recipe, you can use unripe tomatoes of any kind. However, the texture and flavor might vary slightly, so green tomatoes are recommended for the best results.

Can I skip the canning process?

If you don’t want to can the salad, you can skip the processing step and simply store it in the refrigerator. It will stay fresh for about 1-2 weeks in the fridge.

How can I make this salad less salty?

If the salad is too salty, try rinsing the vegetables after draining the salt and before cooking them in the syrup. You can also adjust the amount of salt in the syrup mixture to your taste.

Can I make a smaller batch?

Yes! Simply adjust the quantities based on the number of servings you need, reducing the amounts proportionally. Make sure to keep the ratio of vegetables to syrup consistent for the best flavor.

Can I add sugar substitutes for a low-sugar version?

Yes, you can use sugar substitutes like stevia or monk fruit sweetener to reduce the sugar content, but it may slightly affect the flavor and consistency of the syrup.

Conclusion

Canned Green Tomato Salad is a delicious, tangy, and crunchy dish that’s perfect for preserving the fresh taste of summer vegetables. With the perfect balance of acidity, sweetness, and saltiness, this salad can be enjoyed as a side dish, condiment, or snack. It’s easy to prepare, and the canning process allows you to enjoy it long after the season is over. Give this recipe a try and enjoy the flavors of fresh garden vegetables all year round!