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 Details
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 8 hrs 15 mins
Servings: 16
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
Steps
- 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.
