Excellent recipes for canning salads in jars or prepare vegetables and fruits for worse times!

There is absolutely no doubt that fresh vegetables are the best.

But sometimes it is more difficult to get to it, so we have to reach for it her sterilized version.

We have prepared for you today the 5 best recipes for canning salads.

We have vegetable options for you, but also one with fruit!

Enjoy it.

Canned vegetable salad

Amazingly crunchy, healthy, with lots of flavor…This is the following recipe for the tastiest pickled vegetable salad ever!

INGREDIENTS

• 2 kg of white cabbage
• 1.5 kg of cucumbers
• 500 g of zucchini
• 2 yellow peppers
• 1 kg cherry tomatoes (yellow, orange or red)
• 1 kg of carrots
• 3 cups of vinegar
• 3 cups of olive oil
• ½ cup of sugar
• ⅔ cup salt

METHOD

• Rinse and chop the cabbage.
• Peel, rinse and trim both ends of each carrot.
• Wash the peppers, remove the seeds and cut them into 2.5 cm long strips.
• Cut the cucumbers into rings.
• Grate the larger half of the carrot.
• Remove the stems from the tomatoes and rinse them.
• Sterilize the jars before preparing the marinade.
• Leave the jars in the oven while you prepare the marinade.
• Add the vinegar, olive oil, sugar, and salt to a medium saucepan.
• Bring to a boil, stirring constantly, until the grains of salt and sugar dissolve.
• When the mixture comes to a boil, turn off the stove and let it finish cooking.
• While the marinade is cooking, put all the vegetables in a 15-quart pot.
• Pour the marinade over the vegetables.
• Place the pot with the marinated vegetables on the hob and increase the temperature.
• Using a large serving spoon, stir the vegetables from the bottom up every 30 seconds until the marinade and vegetables begin to cook.
• Reduce the heat to medium and simmer for another 10 minutes.
• Move the vegetables up from the bottom of the pot every minute, stirring constantly.
• Reduce heat to low.
• Remove one jar from the oven and place a canning funnel on top.
• Use a large spoon to fill half the glass with lettuce, then press the lettuce to the bottom of the glass.
• Fill the entire glass like this, leaving about a centimeter of space from the top of the glass.
• Remove the canning funnel and wipe the rim with a clean, dry paper towel.
• Remove the lid from the oven, place it on the jar, screw it on tightly and turn the jar upside down.
• Repeat the same canning instructions with the remaining salad.
• Leave the jars upside down for 12 hours or overnight.
• Before storing the jar, rinse it with warm soapy water and dry it with a towel.
• Allow the salad to absorb all the flavors for at least a week before opening the jar.
• The salad tastes best chilled.

Canned fruit salad

You can also preserve fruit salads. Try our simple instructions and the result will be a sweet snack that not only your children will love.

INGREDIENTS

• 1.5 kg of peaches
• 1.5 kg of pears
• 700 g of grape wine without pits
• 280 g canned maraschino cherries
• 3 cups of sugar
• 4 cups of water

METHOD

• Stem the grapes, wash and store in ascorbic acid or lemon juice.
• Plunge ripe but firm peaches, a few at a time, into boiling water for 1 to 1 1/2 minutes to loosen skin.
• Soak in cold water and peel off.
• Cut the peaches in half, pit them, cut them into centimeter cubes and keep them in the solution with the grapes.
• Peel the pears, cut them in half and remove the core.
• Cut into centimeter cubes and store in solution with grapes and peaches.
• Combine sugar and water in a saucepan and bring to a boil.
• Drain the blended fruit.
• Add 1/2 cup hot syrup to each hot glass.
• Then add a few cherries and gently fill the glass with the fruit mixture and more hot syrup, leaving about a centimeter of space.
• Remove air bubbles.
• Wipe the rims of the glasses with a damp, clean paper towel. ¨
• Cover and process in a water bath for 20 minutes.

Pickled cucumbers with garlic and dill

You will love crispy cucumbers loaded with garlic, dill, spring onions and jalapeños! If you prefer cucumbers sweeter, add sugar to the pickle.

INGREDIENTS

• 3 cups white wine vinegar
• 2 and ¼ cups of cold water
• 2 and ½ spoons of salt
• 3 spoons of mustard seed
• 3 tablespoons of coriander seeds
• 3 spoons of pepper
• 2 bay leaves
• 600 g of salad cucumbers cut into centimeter rounds
• 4 spring onions, trimmed and chopped (white and green parts)
• 3 jalapeño peppers, cut into rounds (remove the seeds if you don’t want the salad too spicy)
• 6 chopped garlic cloves
• a few sprigs of fresh dill to your taste

METHOD

• Prepare the pickles.
• Place the sliced cucumbers and a few ice cubes in a colander for 20 minutes in the sink (this will help them crunch better).
• Drain completely and pat dry.
• Prepare the pickle.
• Combine the vinegar, water, salt, mustard seed, coriander, pepper and bay leaves in a saucepan.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Remove from heat and let cool.
• Place the cucumbers, scallions, jalapeños, garlic and a few sprigs of dill in wide-mouthed jars.
• Pour the glaze into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge them).
• Tap the jars a few times to release air bubbles.
• Cover the jars tightly with lids and refrigerate.

Canned Bean Salad

Black-eyed beans, edamame and crunchy green beans all marinated in a spicy brine. This salad is perfect as a side dish to your summer barbecue and will garner more buzz than anything else.

INGREDIENTS

• 1 and ¼ cups dried black-eyed beans
• 340g fresh green beans, trimmed and halved
• 1 and ¾ cup apple cider vinegar
• 1 and ½ cups of sugar
• 1 and ½ cups of water
• ¾ cup lemon juice
• ½ cup olive oil
• 1 teaspoon of salt
• 1 and ½ cups frozen shelled edamame soybeans
• 1 yellow onion thinly sliced
• 2 cloves of garlic, pressed

METHOD

• Rinse the black-eyed beans and place them in a large pot with 4 cups of water.
• Bring the water to a boil, then reduce the heat to a simmer, cover and cook for 45 to 60 minutes or until tender.
• Drain and rinse again.
• Set the beans aside in a large bowl.
• In the same large pot, bring 4 cups of water to a boil, then add the green beans.
• Cook for 5 minutes until soft, then drain the beans and add to the bowl with the black-eyed beans.
• Put the same pot on the stove and mix the vinegar, sugar, water, lemon juice, oil and salt.
• Bring to a boil, stirring constantly, to dissolve the sugar.
• Add the black-eyed beans, green beans, edamame, onion, and garlic.
• Once the mixture starts to boil, remove from heat.
• Wash the jars and lids in warm, soapy water, then sterilize them for 10 minutes in boiling water in a water bath.
• Pour the mixture into 2.5 l jars, leaving about a centimeter of free space.
• Use a small spatula to remove any air bubbles.
• Clean the sides and edges of the jars and seal.
• Fill the water bath container with water, place the prepared jars on the rack and make sure the jars are covered by about 5 cm of water.
• Bring the water to a boil.
• Once the water boils, stop for 15 minutes.
• Using tongs, safely remove the jars and place them on a wire rack or tea towel to cool completely.

Canned green tomato salad

Prepare this simple salad of green tomatoes, red peppers and carrots, which is great as a side dish or spread on bread.

INGREDIENTS

• 2.5 kg of green tomatoes
• 1 kg of red peppers
• 1 kg of carrots
• 1 kg of yellow onion
• 1 cup of olive oil
• 1 cup of sugar
• 3/4 cup white vinegar
• 3 tablespoons of salt
• 1/2 teaspoon whole black pepper

METHOD

• Wash all the vegetables.
• Cut the onion, tomatoes and peppers into 5 cm cubes.
• Grate the carrot coarsely.
• Measure out the oil, vinegar, salt, sugar and peppercorns.
• Heat the oil in a large pot and add the onion.
• Saute over medium heat for about 3 minutes, or until the onions are translucent and soft.
• Add the grated carrot and sauté for another 3 minutes.
• Add the peppers and sauté for another 3 minutes.
• Add the chopped tomatoes, followed by salt, sugar, vinegar and black pepper balls.
• Let it boil for about 15 minutes, stirring occasionally.
• Now is the time to sterilize the canning jars.
• Preheat the oven to 100°C.
• Wash jars and lids thoroughly using hot water and antibacterial soap.
• Place them directly on the oven racks for about 15 minutes or until completely dry.
• Pour the salad into the jars while it is still hot.
• Close the jars with 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 the salad in a cool place for 3-6 months.

And how did you like our recipes today? Write to us in the comments!