Russian Cabbage and Beet Salad
Description
This classic Russian cabbage and beet salad with carrots and garlic needs to sit overnight in a simple brine with vinegar, oil, and sugar.
Ingredients
•
4 pounds shredded cabbage
•
2 carrots, peeled and grated
•
1 beet, peeled and grated
•
1 clove garlic, minced
•
4 cups water
•
1/2 cup white sugar
•
2 tablespoons salt
•
1/2 teaspoon ground black pepper
•
1 cup white vinegar
•
1/2 cup vegetable oil
Directions
1
Combine cabbage, carrots, beet, and garlic in a large glass bowl.
2
Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
3
Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
4
Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.