I want to make a beet slaw for adding to lettuce-based salad. The thing is, I'm unlikely to eat it all immediately, so I want to make a bunch, put it in a jar in the fridge and consume it over a period of weeks. I want to do this without dying of food poisoning, mold eating, or fermented beet alcohol poisoning.
I really like the beet slaw at Freshii
, but I can hardly afford a daily $12 salad. The employees tell me that in addition to beets, it contains carrots, cabbage, balsamic vinegar and olive oil. I also like a beet salad that I have made myself from raw beet, apple, and carrot + dressing.
However, both the Freshii slaw (I assume) and my own get eaten right away. I searched for recipes online and they all assume you're eating it right away. I want to make some and put it in the fridge and not eat it right away. Ingredients I approve of: beet, carrot, cabbage, apple, pear, fennel and probably others. So my questions are:
1. Are a vinegar and oil mixture enough to ensure something like this won't spoil?
2. Do I need to actually fill the jar with enough vinegar and oil that the vegetables are fully submerged?
2.5 Is there anything I need to know about vinegar:oil ratios? Either for food safety or flavour reasons?
3. Can I include apple or pear or will these brown and get gross?
4. Any other things I should consider including?
5. Should the beets be cooked? Recipes I found only say yes, but the beet salad I've made before is raw and I think the Freshii slaw might have been raw, but it's hard to tell. I assume everything else would be raw?
6. Other tips/thoughts welcome.
I do not want to learn about actual canning nor do I have the necessary equipment for such endeavors.