Vegetable Salad Canning Recipe

 

anning isn’t just for fruits and jams—it’s also a fantastic way to preserve crisp, fresh vegetables in the form of a flavorful salad. A canned vegetable salad brings convenience, nutrition, and a pop of color to your pantry, ready to enjoy anytime of the year.

This recipe captures the freshness of seasonal vegetables like cucumbers, bell peppers, carrots, and onions, combined with a tangy, lightly sweetened pickling brine. The result is a vibrant salad that pairs beautifully with grilled meats, sandwiches, or even as a quick side dish on busy days.

The best part? Canning allows you to lock in all the vitamins and crunch of fresh vegetables while extending their shelf life. It’s a great way to reduce food waste and keep a healthy, ready-made dish on hand whenever you need it.

Cooking Time & Servings

• Prep Time: 30 minutes
• Cook Time (Brine & Processing): 20 minutes
• Total Time: ~50 minutes
• Servings: About 6 pint jars

• Vegetables

  • 3 cups cucumbers, thinly sliced
  • 2 cups carrots, thinly sliced
  • 2 cups bell peppers (red, green, or yellow), sliced
  • 1 ½ cups celery, sliced
  • 1 cup onions, thinly sliced
  • 1 cup cabbage, shredded
  • 1 cup green beans, chopped

  Brine

  • 5 cups white vinegar (5% acidity)
  • 2 ½ cups water
  • 1 cup sugar
  • 3 tbsp pickling salt
  • 2 tsp mustard seeds
  • 2 tsp celery seeds
  • 2 tsp turmeric

  How to Make

  1. Prep Vegetables – Wash and chop all vegetables into bite-sized pieces. Set aside in a large mixing bowl.
  2. Make Brine – In a large pot, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring to a gentle boil, stirring until sugar dissolves.
  3. Pack Jars – Sterilize canning jars. Fill each jar with the prepared vegetables, leaving about 1-inch headspace.
  4. Add Brine – Carefully pour hot brine over the vegetables in each jar, ensuring they are fully covered. Leave ½-inch headspace.
  5. Remove Air Bubbles – Use a non-metal spatula to release trapped air bubbles. Wipe rims clean and secure with lids and bands.
  6. Process Jars – Place jars in a boiling water bath canner. Process for 15 minutes (adjust for altitude if necessary).
  7. Cool & Store – Let jars cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark pantry.

  Notes

  • Always use vinegar with at least 5% acidity for safe canning.
  • You can swap or add other vegetables like cauliflower or zucchini.
  • Let jars sit for at least 2 weeks before eating to allow flavors to fully develop.
  • Once opened, refrigerate and consume within 1–2 weeks.

  FAQs

  Q: Can I reduce the sugar in the brine?
  Yes, but keep some sugar for balance and flavor. Do not reduce the vinegar or salt for safety reasons.

  Q: How long will canned vegetable salad last?
  Properly sealed jars can last 12–18 months in a cool, dark place.

  Q: Do I need to pressure can this?
  No, since this is a pickled (high-acid) recipe, water bath canning is safe.

  Q: Can I add herbs for extra flavor?
  Yes, fresh dill or parsley make excellent additions.

  Nutrition (per 1 cup serving)

  • Calories: ~60
  • Protein: 1g
  • Carbs: 14g
  • Fat: 0g
  • Sugar: 10g
  • Fiber: 3g
  • Sodium: ~280mg