Thursday, January 1, 2009

Mmmmm, sauerkraut!

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 Salad
  • 1 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.

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