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6 servings
Ingredients:
1 quart sauerkraut, drained1 onion, chopped2 stalks celery, chopped1 green bell pepper, chopped1 large carrots, chopped1 (4 ounce) jar diced pimento peppers, drained1 teaspoon mustard seed1 1/2 cups white sugar1 cup vegetable oil1/2 cup cider vinegar
Instructions:
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed.Set aside this mixture.In a small saucepan, mix together sugar, oil, and vinegar.Bring to a boil.Remove from heat.Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
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