Sauerkraut Salad

By jane mcmillan
June 20, 2011
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Author Notes: This is a very old recipe given to me by my good friend Jean. It travels well to a picnic and is the perfect partner for hot dogs and pork dishes.
You make this the day before to give the ingredients a chance to marry. No refrigeration needed when you take it to the picnic.
jane mcmillan

Serves: 10 to 12

  • 1 pound can sauerkraut
  • 3/4 cup sugar
  • 1 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 3 tablespoons vinegar
  • 1/2 teaspoon celery seed
  • 3 tablespoons diced pimentos
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  1. Drain sauerkraut about 15 minutes, then cut up with shears into 1 inch pieces.
  2. Place the sauerkraut in a large bowl .
  3. Add all the rest of the ingredients, and stir to mix well.
  4. Cover and chill overnight .

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