Cooking Sauerkraut Salad....it's different but it tastes great.

1/6/20 Thoughts of Day

So I made the salad below as I quite like sauerkraut.  Here in Maryland, although hardly any bastion of German immigrants, we always have our Thanksgiving turkey served with sauerkraut.

So the sauerkraut salad below, the one I made, is very good and very different.

 Sauerkraut Salad

 

• 1 quart sauerkraut, drained
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped

• 1 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon mustard seed
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 1/2 cup cider vinegar

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Directions

1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

 

This is a really good side salad, great to take to potlucks. 

 

 

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