Prep 15 mins
Cook 8 hrs
This recipe is from my cousin Marlene's Aunt Pat. It is the best tasting sauerkraut salad I have ever eaten. At our last family reunion campout I couldn't stop eating this; it is so good. I begged for the recipe and received permission to post it here. Cooking time is cooling time.
- 1 (32 ounce) jar sauerkraut, drained and rinsed
- 1 cup sweet green pepper, chopped
- 2 cups celery, chopped
- 1 cup onion, chopped
- 1⁄2 cup cider vinegar
- 2 cups granulated sugar
- 1 (4 ounce) jar pimentos, chopped
- Mix all the ingredients well.
- Refrigerate overnight and serve.
This is a family favorite during the holiday's or special occasions. I don't like green peppers, so my mom will usually make me a side dish without them.
Wow!! This is extremely yummy. You would think it would be soggy from sitting in the fridge but it is "crispity crunchity" and fresh tasting. I have made this twice so far. I decreased the amount of sugar to 1/2 cup (personal preferance) and it was divine!