Ingredients

  • 1 quart sauerkraut, drained
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 large carrots, chopped
  • 1 (4 ounces) jar diced pimento peppers, drained
  • 1 teaspoon mustard seed
  • 1 1/2 cups white sugar
  • 1 cup of vegetable oil
  • 1/2 cup cider vinegar

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.
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Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Thank you for reading 🙂

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