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Sauerkraut Salad
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Sweet and sour kraut


  • 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
  • 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.
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.

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