"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Sauerkraut Salad Recipe

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This recipe for Sweet Sauerkraut Salad, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Oeding
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
32 oz. sauerkraut, drained
1 cup chopped celery
1-4 oz. jar chopped pimentos, drained
1 cup chopped green bell pepper
1 cup chopped purple onion
1-7 oz. can water chestnuts, drained, chopped
Dressing:
2/3 cup white vinegar
1/2 cup oil
1/3 cup water
1 1/4 cups sugar

Directions:
Directions:
Combine sauerkraut, celery, pimentos, green pepper, onion, water chestnuts in bowl with cover; mix well. Combine vinegar, oil, water and sugar in saucepan. Heat until sugar dissolves, stirring constantly. Pour over salad; mix well. Marinate, covered, in refrigerator for 3 hours to overnight.

Number Of Servings:
Number Of Servings:
12 to 14
Personal Notes:
Personal Notes:
I do not always use as much celery, onion, and pepper as it calls for. This salad is a pleasant surprise, especially if you think you don't like saurekraut. Try it at least once. Enjoy!

 

 

 

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