There are few canned relishes and "salads" I like but this sure is one. It's really good and that's coming from someone who's a tad picky about stuff like this. The consistency of the liquid isn't thin, more sauce-like but there's no thickener in it at all. This is half of the original recipe and makes 7 half-pints. We like to try new stuff in smaller quantities in case we don't like it.
This salad was made in late September when there were loads of green tomatoes to deal with.
Canned Green Tomato Salad
Salad Ingredients
3 1/2 lbs green tomatoes
3/4 lb carrots
1 1/2 lbs onion
3 TBS salt
Syrup Ingredients
1/2 cup Canola oil
1/2 cup + 1/8 cup white vinegar
1/2 cup sugar
3 whole black peppercorns
2 1/2 bay leaves
1. Wash all the vegetables. Cut each tomato in half, remove the stem part, cut the tomatoes into 1/3" thick slices and put them into a mixing bowl.
2. Grate carrots on the larger holes of a grater and add grated carrots to the bowl.
3. Peel and cut each onion into quarters, slice quarters into thick slices and add them to the bowl. Don't slice too thin or they will become too soft during the canning process.
4. Add the 3 TBS salt to the bowl of vegetables, mix well and cover with plastic wrap. Let the mix sit for 12 hours at room temp. Do this in the evening so that you can drain the resulting juice in the morning.
5. In a pot large enough to hold the vegetables, mix together the canola oil, sugar and vinegar until the sugar dissolves. Add drained vegetables to the pot and mix to coat them with the syrup. Add the peppercorns and bay leaves. Cover and bring the pot to the boil and cook vegetables on medium high heat for 30 minutes, stirring 3 or 4 times.
6. While vegetables are cooking, clean and sterilize jars and lids.
7. When the 30 minutes are up, add the vegetables to each jar, packing them to eliminate any air pockets. Leave 1/4" head space, wipe jar rims, add lids and process in a hot water bath for 10 minutes.
Makes 7 half-pints. Refrigerate after opening.