"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
1 1/2 cups (#2 1/2 can) sauerkraut (12cups) 3/4 cup sugar (6 cups) 1 cup diced celery (8 cups) 1 cup diced green pepper (8 cups) 1/4 cup diced onion (2 cups) 3 Tbsp. vinegar (24 Tbsp =1 cup - 4Tbsp) 1/2 tsp salt (4 tsp) 1 tsp celery seed (8 Tsp) 3 Tbsp diced pimento (24 Tbsp =1 cup - 4 Tbsp)
Drain the sauerkraut in a colander for 15 min. Cut the drained kraut into 1 inch pieces with scissors. Put kraut into a large mixing bowl; add remaining ingredients, mix well and store covered in refrigerator for at least 24 hours.
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