Description
This classic Canned Green Tomato Salad recipe features a vibrant mix of green tomatoes, carrots, and onions preserved in a tangy vinegar and sugar brine. Perfect for enjoying the fresh, crisp flavors of green tomatoes long after the harvest, this salad is great as a side dish or condiment to enhance your meals with a balance of sweet, sour, and savory notes.
Ingredients
Scale
Vegetables
- 7 lb green tomatoes (30-40 medium tomatoes)
- 1.5 lb carrots (9-10 carrots)
- 3 lb onion (6-7 medium onions)
Brine and Seasonings
- 6 tbsp salt (3.5 oz or 100 g)
- 1 cup canola oil (200 g)
- 1 1/4 cup white vinegar (300 g)
- 1 cup sugar
- 5-6 whole black peppercorns
- 5 bay leaves
Instructions
- Prepare the vegetables: Wash and slice the green tomatoes, peel and slice the carrots, and peel and slice the onions. Place all sliced vegetables into a large bowl and sprinkle with the salt. Mix thoroughly to ensure all vegetables are coated with salt. Let them stand for about 30 minutes to draw out excess moisture.
- Cook and combine the salad: Rinse the salted vegetables thoroughly under cold running water to remove excess salt. Drain well. In a large pot, combine the white vinegar, sugar, canola oil, black peppercorns, and bay leaves. Bring the mixture to a boil. Add the prepared vegetables into the pot and simmer gently for about 10-15 minutes until the vegetables are tender but still retain some crunch. Remove from heat and let the salad cool to room temperature before transferring it into sterilized jars for canning or refrigeration.
Notes
- Use firm, unripe green tomatoes for best texture.
- Make sure to sterilize jars properly if preserving for long-term storage.
- The salad can be served immediately after cooling but flavors improve if left to marinate for a few days.
- Adjust sugar and vinegar balance to taste for a sweeter or more tangy salad.
- Keep refrigerated after opening and consume within 2 weeks.
