Russian Cabbage and Beet Salad Popular Recipes

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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."

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 :

Prep : 10M	Cook : 16M	Ready in : 8H15M

• 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.

Notes :

• I often make a ginger variation for my husband (he's a big fan). I grate some fresh ginger into each jar in step 4. It gives it a very interesting, aromatic flavor.

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