Name: Russian Cabbage and Beet Salad
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Shredded cabbage - 4 pounds; Carrots, peeled and grated - 2; Beet, peeled and grated - 1; Garlic, minced - 1 clove; Water - 4 cups; White sugar - ½ cup; Salt - 2 tablespoons; Ground black pepper - ½ teaspoon; White vinegar - 1 cup; Vegetable oil - ½ cup

Ingredients for - Russian Cabbage and Beet Salad

1. Shredded cabbage 4 pounds

2. Carrots, peeled and grated 2

3. Beet, peeled and grated 1

4. Garlic, minced 1 clove

5. Water 4 cups

6. White sugar ½ cup

7. Salt 2 tablespoons

8. Ground black pepper ½ teaspoon

9. White vinegar 1 cup

10. Vegetable oil ½ cup

How to cook deliciously - Russian Cabbage and Beet Salad

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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