"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crunchy Kraut Salad Recipe

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This recipe for Crunchy Kraut Salad, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Sauter
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Can (14 oz) sauerkraut drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup sugar
1/4 cup white vinegar
1/2 tsp celery seed

Directions:
Directions:
Combine first 4 ingredients in a serving bowl.

In a sauce pan, bring sugar, vinegar and celery seed to a boil and cook and stir for 1 minute or until sugar is dissolved. Remove from heat and cool slightly. Pour over kraut mixture and sprinkle with a little more celery seed if desired. Refrigerate at least 1 hour before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I use Bavarian Kraut as it is a little sweeter and we like the taste better. This salad keeps well in the refrigerator for several days -- if you can keep it that long :>)

 

 

 

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