Russian Cabbage and Beet Salad

1. Combine cabbage, carrots, beet, and garlic in a large glass bowl.

2. 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.

3. 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.

4. 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.