![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yj5PrYV-lyugfVE2-hRapCfpP1w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5658742-06329252723041e9b832a88bce192b55.jpg)
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
Directions
-
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.
Cook's Note:
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.
Nutrition Facts (per serving)
119 | Calories |
7g | Fat |
14g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 119 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 6% |
Sodium 905mg | 39% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 11g | |
Protein 2g | 3% |
Vitamin C 42mg | 47% |
Calcium 52mg | 4% |
Iron 1mg | 3% |
Potassium 241mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.