Russian Cabbage and Beet Salad recipe
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Ingredients
- 4 pounds shredded cabbage 2 carrots, peeled and grated 1 beet, peeled and grated 1 clove garlic, minced 4 cups water ½ cup white sugar 2 tablespoons salt ½ teaspoon ground black pepper 1 cup white vinegar ½ cup vegetable oil
Nutrition Info
- 119.4 caloriescarbohydrate: 14.3 gcholesterol: : -fat: 7 gfiber: 3.3 gprotein: 1.6 gsaturatedFat: 1.1 gservingSize: -sodium: 904.5 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Russian Cabbage and Beet Salad
Directions
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Combine cabbage, carrots, beet, and garlic in a large glass bowl.
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.
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.
Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.