Description:

Sweet and sour kraut

Serves/Makes:10

Ingredients

• 2 lbs (.9 kg). sauerkraut, drained
• 2 cups (475 ml) diced celery
• 1 cup (225 ml) diced red onion
• 1/2 cup (125 ml) diced green pepper
• 1 cup (225 ml) whole kernal corn, drained
• 3 tbsp (45 ml) diced pimento
• 2 cups (475 ml) sugar
• 1/2 cup (125 ml) vinegar

Preparation

• Chop all vegetables and put into a medium size bowl.
• In a small saucepan, bring sugar and vinegar to a boil.
• Cool to room temperature then pour over veggies and mix well.
• Refrigerate at least 24 hours.
• Will hold for a month refrigerated.

Comments

I have given away this recipe a dozen times and always take it when asked to bring a bowl. I also set it on the table at each dinner meal, as it a great side dish instead of slaw.