Canned Fall Salad Recipes with Autumn Flavors

Canned Autumn Salad (осінній салат) is a lively mix of salty, sweet and sour flavors. Packed with fresh vegetables and a touch of fruit, this marinated salad keeps well through the winter and makes a bright, comforting side for cold-weather meals.

Canned Autumn Salad Recipe

This recipe comes from a long-standing family collection and captures the colors and tastes of fall: red, orange, yellow and green in a single jar. Traditionally made in large batches, it’s ideal for canning and sharing. The salad is best when it hits the balance of salty, sweet and sour — bold enough to still taste great a week or a month after canning.

Ingredients

What You Will Need

• 6–7 pint jars with lids (wide-mouth recommended)
• Large pot for mixing and heating (10 gallon or large stockpot recommended)
• Food scale or measuring tools
• Benriner mandolin or a sharp knife for uniform slicing
• Box grater for carrots and apple

*Because tomatoes and other produce can vary in sweetness and acidity, start with slightly less salt and sugar in the marinade. After the salad boils for about 10 minutes, taste and adjust seasoning as needed. Garden tomatoes tend to be sweeter and more flavorful than store-bought, so adapt accordingly.

How to Sterilize Jars and Lids

1. Wash jars and lids in warm, soapy water. Rinse well.
2. Boil lids in a small pot for 4–5 minutes; remove and dry with a clean towel.
3. Preheat oven to 215°F (about 100°C). Place clean jars upside down on the oven racks and dry for about 20 minutes or until completely dry.

How to Make Canned Autumn Salad

1. Prepare the produce: wash everything (except onions and carrots which are peeled first). Cube tomatoes into 1″ pieces. Slice cucumbers 2–3 mm thick. Shred cabbage thinly. Peel and grate carrots. Halve and thinly slice onions. Peel, core and grate the Granny Smith apple. Clean and slice the bell peppers into similar thin strips.
2. Place the prepared vegetables and apple into a very large pot. Tomatoes are juicy so many cooks put them in first, but the order does not affect the final outcome since everything will be mixed.
3. Make the marinade: in a bowl whisk together 1/2 cup oil, 2 tablespoons white distilled vinegar, 2 tablespoons sugar, 1 1/2 tablespoons salt and 9–10 black peppercorns. Pour the marinade evenly over the vegetables and gently but thoroughly stir with a spatula so the mixture is well coated.
4. Heat the pot over low heat (a setting roughly equivalent to 3–4 on a dial). Warm the mixture until small bubbles form, then let it simmer for about 10 minutes. Taste and, if needed, add a bit more salt or sugar and simmer an additional 1–2 minutes to incorporate.
5. Carefully ladle the hot salad and its juices into sterilized jars, leaving about 1/2″ headspace. Wipe rims, seal tightly with lids, and cover jars with towels as they cool. Once cooled, store jars in a cool, dark place. Refrigerate a jar before opening and enjoy chilled with meals.

Storage and Serving

The sealed jars can be kept in a cool location such as a pantry or garage. They do not require refrigeration while sealed, but once opened store the jar in the refrigerator and consume within a reasonable time. This salad is delightful served cold as a side dish, with sandwiches, meats or as part of a spread.

Notes

• Adjust salt and sugar after the first 10 minutes of simmering. Because produce varies, seasoning may need fine-tuning to achieve the ideal salty-sweet-sour balance.
• This salad is meant to be bold in flavor so it still tastes good after storage. If you prefer milder flavors, reduce the salt and sugar slightly and re-taste before canning.
• If you are using less ripe or store-bought tomatoes, you may need more sugar to balance acidity; conversely, very sweet garden tomatoes may require less.

More Canning Recipes to Try

• Easy Homemade Dill Pickles
• Canned Zucchini Salad
• Homemade Sweet and Spicy Pickles