Sauerkraut Salad Best Dishes

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Sauerkraut Salad

"Great-Grandma Maida Dixon made this salad for circle of relatives gatherings. I think about her every time I make. It's sooo good. It needs to be located inside the fridge to allow the flavors to meld. It in reality is worth the wait."

Ingredients :

1 quart sauerkraut, tired
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 massive carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 half cups white sugar
1 cup vegetable oil
1/2 cup cider vinegar

Instructions :

Prep :	Cook : 6M	Ready in :

In a massive bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this aggregate.
In a small saucepan, blend collectively sugar, oil, and vinegar. Bring to a boil. Remove from warmness.
Pour sugar mixture over salad, cover, and depart it inside the refregerator for two days before serving.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook dinner it calmly, and make clean-up less difficult.

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