Ingredients
16
16 servings
- •4 pounds shredded cabbage
- •2 carrots, peeled and grated
- •1 beet, peeled and grated
- •1 clove garlic, minced
- •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
- 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.
Nutritional Facts
Per 16 servings
- Calories: 119
- Carbohydrate: 14g
- Fat: 7g
- Fiber: 3g
- Protein: 2g
- Sugar: 11g
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