Fran's Kitchen
"The Portable Gourmet"

Sauerkraut Salad

1 1/2 cups sugar
2/3 cup vinegar
Bring the sugar and vinegar to a boil
1 qt. jar sauerkraut
Drain and rinse well, Add
1 cup diced celery
1 cup chopped green pepper
1/2 cup chopped onions
1 4oz jar chopped pimiento

Add sugar and vinegar to the sauerkraut mixture. Mix well and refrigerate at least four hours before serving. This is a good make the day before dish. You can either use white or red-wine vinegar; you can use green top of onions, or red onions. Variation: just before serving, add 6 slices of crisp fried bacon crumbled.

Fran Wesley, Jasper, Texas; May 1999



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