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Russian Cabbage and Beet Salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
495 minutes
Overnight marinated Russian salad with cabbage, beets, carrots, and garlic in a tangy sweet brine.
Ingredients:
  • 4 pounds shredded cabbage
  • 2 carrots, peeled and grated
  • 1 beet, peeled and grated
  • 4 cups water
  • 0.5 cup white sugar
  • 2 tablespoons salt
  • 0.5 teaspoon ground black pepper
  • 1 cup white vinegar
  • 0.5 cup vegetable oil
Instructions:
  • Toss cabbage, carrots, beet, and garlic in a spacious glass bowl.
  • Combine water, sugar, salt, and pepper in a large saucepan over medium heat until it boils. Add vinegar and oil, then heat for 30 seconds without boiling further.
  • Cover vegetables with hot brine, mix well. Place a plate on top and weigh down with a bowl of water or a can of beans. Let sit at room temperature for 8 hours to overnight.
  • Divide salad evenly among 8 pint-size jars, seal tightly, and refrigerate.

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