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This recipe for canned green tomato salad is the epitome of home canning made easy. Perfect as a spread or side dish!
Canned green tomato salad is tangy, bright, and refreshing. Using this recipe, you’ll get about 5 quarts to stow away for a rainy day. From using it as a spread for your next charcuterie board to slathering it on top of grilled meat, you won’t have any problem finding ways to use it!
A few years ago, one of my Instagram friends shared this canning recipe with me. I was immediately intrigued by it, as I grew up eating tasty pickled green tomatoes from my mother’s garden. This salad takes canning green tomatoes to the next level by adding carrots, red bell peppers, onions, and some simple spices.
The end result? A tasty, chutney-like spread that’s perfect for so many different occasions. This is especially true for hectic weekday cooking, last-minute hosting, or holiday spreads (it goes amazing on Thanksgiving turkey!).
How to Make Canned Green Tomato Salad
Making canned tomato salad only requires a couple simple steps and a little patience. Below, find a quick overview of the recipe before you dive in and start canning.
- Prep the Veggies: Using a sharp knife, dice the onions, tomatoes, and bell peppers into 2-inch cubes. Next, shred the carrots on the largest side of a standard cheese grater.
- Sauté the Veggies: In a large pot, sauté the onions in a bit of oil. Next, sauté the carrots, followed by the bell peppers.
- Add the Tomatoes & Marinade: Add the diced tomatoes to the pot, followed by the salt, sugar, vinegar, and black peppercorns. Allow the salad to simmer over low heat for about 15 minutes.
- Sterilize the Canning Jars: To sterilize the wide-mouth canning jars, first wash them with hot water and antibacterial soap. In an oven preheated to 215°F, place the jars on the oven racks for about 15 minutes or until they are completely dry.
- Fill the Jars: Pour the salad into the jars while it’s still super hot. Seal the lids finger tight, turn the jars upside down, cover them with a towel, and let them sit for 4-5 hours to seal.
- Store the Jars: Keep the jars in a cool place for up to 3 months. Enjoy as a spread or dip!
Tips for Making the Best Canned Tomato Salad
Below, find a collection of pro tips to help you make the perfect canned tomato salad.
- Use the freshest tomatoes you can find. In-season, farmer’s market tomatoes taste so much better than store bought. They also tend to be cheaper to buy in bulk!
- Make sure the jars are completely sterilized before canning. You’ll want to make sure you’ve washed the jars thoroughly in hot water and antibacterial soap. Then, allow them to completely dry out in the oven at 215°F to rid them of any excess moisture. This will be key to keeping bacteria out of your salad!
- Use white distilled vinegar for the best taste. White distilled vinegar is the best for canning. In a pinch, you could use apple cider vinegar, but keep in mind it adds a little sweetness to the salad.
Serving Tomato Salad
You can serve canned green tomatoes as a small side salad or topper to your favorite protein or grain. It goes wonderfully on top of creamy mashed potatoes, buckwheat, quinoa, or steamed white rice. In terms of protein, you can place a dollop of it on top of grilled chicken, air fryer pork chops, or ribeye steaks. It’s also a unique spread to serve alongside crackers or toasted bread on your next antipasto or charcuterie board.
Storing Canned Tomato Salad
Store canned green tomatoes in a cool, dry place for up to 3-6 months. For example, the bottom shelf of your pantry or cupboard. Once you open a jar, plan to keep it refrigerated and to use it within three weeks or transfer it to a freezer-safe plastic bag for freezing.
Similar Recipes To Try
- Marinated Tomatoes – Tangy marinated tomatoes
- Easy Marinated Mushrooms – Tart and juicy mushrooms
- Vegetable Zucchini Spread Recipe – Classic Ukrainian “ikra”
- Adjika – Spicy, Georgian tomato spread
Recipe
Canned Green Tomato Salad
Print Pin
Servings
25 servings
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Recipe contributed by: Natalya Drozhzhin
This recipe for canned green tomato salad is the epitome of home canning made easy. Perfect as a spread or side dish!
Ingredients
- 6 lb green tomatoes
- 2 lb red bell peppers
- 2 lb carrots
- 2 lb yellow onions
- 1 cup light olive oil
- 1 cup sugar
- 3/4 cup white vinegar
- 3 tbsp salt
- 1/2 tbsp whole black peppercorns
US Units – Metric
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 Facts
Canned Green Tomato Salad
Amount Per Serving
Calories 175 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 880mg37%
Potassium 471mg13%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 17g19%
Protein 2g4%
Vitamin A 7899IU158%
Vitamin C 77mg93%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted September 18, 2021
About Author
PamNov 24, 2022 Looks like a delicious recipe! I’m making it now, but it would be so much easier if you had listed the green tomatoes and other veggies in chopped cups instead of by weight. Just my thoughts as I’m preparing the recipe. Thank you again for sharing!
Natalya DrozhzhinNov 24, 2022 Hi Pam- Thank you for the feedback, we do appreciate hearing back from our readers. We will take that into consideration when this recipe is updated!
AmySep 15, 2022 1st year canning anything alone without my mom. But this sounds amazing and I have to try.
Natalya DrozhzhinSep 15, 2022 Hi Amy, ah I'm sorry for your loss. I hope you give it a try and love it!
LilyOct 9, 2021 How many pint jars will this make?
Natalya DrozhzhinOct 11, 2021 Hey Lily, about 5 or 6 of them. Enjoy
LilySep 22, 2021 I'm a bit leary of not water bath or steam caning this, why don't you have to?
Natalya DrozhzhinSep 22, 2021 Hey Lily, by washing and completely drying them in the oven, it's pretty much the same concept. But if have a preferred canning process, you can go that route. As long as jars get sterilized. Enjoy
KristenSep 19, 2021 My neighbor made this for me the other day and told me she used your recipe for it. I loved it and went to make it myself and is still so good.
Natalya DrozhzhinSep 20, 2021 You have the best neighbor! I am so glad you loved the recipe, let me know if you have any questions 🙂
Jessica BurgessSep 19, 2021 I couldn't believe how easy this was and my family was super impressed! Thank you so much for making this doable for me!
Natalya DrozhzhinSep 20, 2021 I am so glad you loved the recipe, thank you for taking the time to comment!
BethSep 19, 2021 My late mother in law would be so proud of me for following your recipe! Thanks so much! It was awesome!
Natalya DrozhzhinSep 20, 2021 Glad you enjoyed it!!
Nora GaineySep 18, 2021 How does one when the tomatoes are ready for this? Between blossom and picking when are they ready for green tomato dishes?
Thanks, a gardener overseasNatalya DrozhzhinSep 19, 2021 Hey Nora, you can pretty much pick green tomato at any point. I personally get them right before they start gaining color, this way they are at their full size. Hope this helps.
NellaOct 3, 2014 Just wanted to let you know I made these and they were delicious! We ate a jar right away and I taste good even if you don't wait 🙂 Thanks!
Natalya DrozhzhinOct 3, 2014 Hey Nella, we did exact same thing. Ate a whole jar right away but now just hanging on for a little.
leviana anashenkoSep 14, 2014 do the tomatoes have to be green? & do you have any more canned tomatoes recipes like salads or sauces? my mom has a whole garden full of tomatoes & now doesn't know what to do with it...lol.
Natalya DrozhzhinSep 14, 2014 This recipe is meant for green tomatoes. They have a different flavor than red once. You can use tomatoes in Adjika recipe, here is a link to one we love/ http://momsdish.com/r130 or Marinated tomatoes http://momsdish.com/r394. My mom has the same issue with tomatoes, it's a good one to have. 😉
leviana anashenkoSep 14, 2014 yeahh my mom did make like 50 jars of adjika & marinated tomatoes they're everywhere in the house too...i was hoping you had other recipes besides the ones you have in your blog but thank you for the response.
Natalya DrozhzhinSep 15, 2014 Sounds likes she is a busy lady 🙂
JulieSep 13, 2014 this is so much like my favorite salad.. except e lil different.. we use sunflower oil , and after u cut it all up mix and let it sit for 6 hours then bring to boil, cook for 20 min and can
Natalya DrozhzhinSep 13, 2014 Why do you let it sit for 6 hours? I might try your version. I want to make it again.
LubaSep 11, 2014 So after you put the salad into the sterilized jars, you don't need to put the salad filled jars back into the oven for 20 min or so?
Natalya DrozhzhinSep 12, 2014 No, you don't need to put it back in the oven.
