Shred the cabbage.

Peel and grate the carrots.

Peel and grate the beet.

Mince the garlic.

Combine the shredded cabbage, grated carrots, grated beet, and minced garlic in a large glass bowl.

In a large saucepan over medium heat, stir together water, sugar, salt, and pepper.

Bring the mixture to a boil.

Stir in vinegar and oil.

Heat for 30 seconds, but do not boil.

Pour the hot brine over the vegetables.

Stir to combine.

Place a plate on top of the vegetables.

Weigh down the plate with a bowl of water or a full can of beans.

Press at room temperature for 8 hours to overnight.

Transfer the salad into 8 pint-size jars.

Seal the jars.

Store the salad in the refrigerator.