ORV Food forum: Sauerkraut Salad
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|My Mom says her great Aunt that raised her made this when she was a little kid. Her Aunt Mary made her own Sauerkraut, in a big crock in the basement. Of course, back then, they used green bell pepper, so Mom has changed this a bit. Mom's sister Eileen added the pimento to it and Mom liked it so started adding it in. My Mom's great Aunt that raised her was half German, and made lots of German dishes. This was in Loudonville, OH. I have seen recipes that were very similar to this - especially in a couple "Church" cookbooks I have.
Several people liked it at the roundup that I brought it to. I did post the recipe at that time, but thought it would be a good one to start off with here.
1 jar Vlasic plain sauerkraut, drained (be sure to use Vlasic)
1 green bell pepper, chopped fine
1/2 red bell pepper, chopped fine
1 large sweet onion, chopped fine
1 small jar pimento, chopped fine
1-1/2 cups granulated sugar
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1/4 cup white vinegar
Combine sauerkraut, bell pepper, onion and pimento in large bowl. In medium bowl, mix sugar, oil, and vinegars, and stir until sugar is dissolved. Add to sauerkraut mixture, stir to combine. Refrigerate overnight. Will keep at least a week in refrigerator. (Once combined, you can fit most of this back in the sauerkraut jar, if you want to use it to store salad in refrigerator)
Mom usually uses a combination of green, red, orange, and yellow bell pepper for added color. Just so it adds up to 1-1/2 cups. She has kept it in the fridge for a month without any problem.
It is very good as a relish on cooked hot dogs or smoked sausage.
|Yummm! I'm going to try this one, thanks for the recipe.|
|I have eaten this and it is very tasty. Not something I would make but something I would eat if I get to come to RU
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