Russian Cabbage And Beet Salad

• 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

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.

cabbage, carrots, beet, clove garlic, water, white sugar, salt, ground black pepper, white vinegar, vegetable oil

Taken from www.allrecipes.com/recipe/262211/russian-cabbage-and-beet-salad/ (may not work)