"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauerkraut Salad Recipe

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This recipe for Sauerkraut Salad, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larry and Janet Kerr
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
28 oz. Canned sauerkraut,
drained & rinsed
1 cup Chopped celery
1/2 cup Chopped onion
1/2 cup Grated carrot
1/2 cup Chopped red/green pepper
2 Tbsp. Pimiento slivers .
1/2 to 1 cup Granulated sugar
1/ cup White vinegar

Directions:
Directions:
Combine first 6 ingredients in bowl

Heat and stir sugar and vinegar in saucepan until it comes to a boil. Remove from heat. Cool to lukewarm. Pour over vegetables. Cover. Chill overnight

Number Of Servings:
Number Of Servings:
5 cups of salad
Personal Notes:
Personal Notes:
Note I found that using 1 cup sugar made it very sweet. I tend to use approx to cup at the most. It still is a sweet salad.

 

 

 

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