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Cabbage and Beet Salad

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PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
495 min
SERVINGS
16 servings
Dinner Russian
Cabbage and Beet Salad
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
Instructions
1
Combine shredded cabbage, sliced carrots, diced beetroot, and minced garlic in a large glass bowl.
2
Mix together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a rolling boil. Stir in vinegar and oil, allowing the mixture to simmer for 30 seconds before reducing heat.
3
Pour the hot pickling liquid over the vegetables and stir to merge. Cover with a plate, then weigh down with a bowl of water or a full can of beans to exert pressure. Allow the mixture to infuse at room temperature for 8 hours or overnight.
4
Transfer the pickled vegetables into 8 pint-size jars, seal them tightly, and store in the refrigerator.