Print: Sauerkraut Salad

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

Prep

18 min

Cook

25 min

Servings

Difficulty

Medium

Ingredients

1 quart sauerkraut , drained
1 onion , chopped
2 stalks celery , chopped
1 green bell pepper , chopped
1 large carrots , chopped
1 , 4 ounce
1 teaspoon mustard seed
1.5 cups white sugar
1 cup vegetable oil
0.5 cups cider vinegar

Instructions

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

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/sauerkraut-salad