Happy New Year's! Here's half of the lucky pork-and-sauerkraut combo; I remember seeing this on my grandmother's table but I know I wouldn't have touched it on a bet as a child. I've learned to like sauerkraut since then, so I might give this a try sometime.
Sauerkraut Salad1 can (1 lb. 13 oz.) sauerkraut, drained
1 medium onion, diced
1 green pepper, diced
1 small can pimientos, diced
1 tsp. salt
1 cup sugar
1/2 cup vinegar
Cut through sauerkraut several times with a scissors; combine with diced vegetables.
Stir salt and sugar into vinegar to dissolve. Pour over kraut mixture. Refrigerate for 24 hours before using. Will store for two weeks in refrigerator.
