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