Vegetable Salad Canning Recipe

Canning 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

Ingredients

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

(Values will vary slightly depending on vegetables used.)

Disclaimer

This recipe is intended for home canning with safe, tested practices. Always use vinegar with 5% acidity and follow proper canning guidelines. Consume in moderation, as this recipe contains sugar and sodium. Individuals with allergies to mustard seeds or celery seeds should omit or substitute those spices.