Russian Cabbage and Beet Salad

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 119 Calories

Ingredients

• ½ cup white sugar
• ½ cup vegetable oil
• ½ teaspoon ground black pepper
• 4 cups water
• 1 clove garlic, minced
• 2 tablespoons salt
• 1 cup white vinegar
• 2 carrots, peeled and grated
• 1 beet, peeled and grated
• 4 pounds shredded cabbage

Recipe Instructions

Step 1

Combine cabbage, carrots, beet, and garlic in a large glass bowl.

Step 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.

Step 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.

Step 4

Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.