Bulk Batch Veggie Salad


Bulk Batch Veggie Salad

A family favorite in the summertime.  It makes a ton and you can store in the refrigerator for up to 8 weeks.  It is also a great salad to serve at room temperature or outdoors because you don’t have to worry about anything spoiling in the summer heat.

Yields:  Approximately 5 Half-Gallon Wide Mouth Jars


You will need:

Food Processor with Slicing Blade Attachment

5 Wide Mouth Half-Gallon Jars

Measuring Spoons

Large Spoon

Medium Saucepan


6 Large Cucumbers

4 Red, Orange or Yellow Bell Peppers

2 Large Red Onions

2 Vidalia Onions

2 Carrots or Zucchini (optional)


3 cups White Vinegar

2 cups Raw Cane Sugar 

1 Tbsp. Red Pepper Flakes

1 Tbsp. Celery Seed (available in the bulk spice section of Sprouts)

1 Tbsp. Kosher Salt

2 tsp. Brown Mustard Seeds (available in the bulk spice section of Sprouts)

2 tsp. Yellow Mustard Seeds (available in the bulk spice section of Sprouts)


I suggest using a food processor with the slicing blade attachment for this recipe.  If you do not have a food processor, no worries, you will just have to thinly slice each of the vegetables by hand. 

Using the slicing blade attachment on the food processor, slice each vegetable and evenly distribute vegetables among the wide mouth half-gallon jars.  Set aside.


In a medium saucepan over medium heat, add vinegar, sugar, and spices.  Stir until mixture comes to a boil.  Pay close attention as it can boil over quickly.  Let cool.  If you don’t want to wait for the marinade to cool, you can always add in a couple of handfuls of ice. 

Tip:  Transfer half of the marinade to a 4 cup glass measuring cup.  This will make it easier to pour into the jars.


To assemble the salad, equally, distribute and layer veggies in the wide mouth jars.  Pour equal parts marinade over the vegetables (approximately 1 cup).  Place the lids on the jars and seal tightly.  Store in refrigerator up to 8 weeks.  If storing in the refrigerator for any length of time, shake well every week or so to evenly distribute marinade over the veggies.

TIP:  Drain the liquid off the veggies and they can easily be pureed into relish to use in tuna fish or chicken salad.





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