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Sauerkraut Salad


"Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait."
Original recipe yield: 6 cups.
Servings:
6

INGREDIENTS:

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

DIRECTIONS:

  1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
  2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
  3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.