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| Sauerkraut Salad |
"Great-Grandma Maida Dixon made this salad for family gatherings. I consider her on every occasion I make. It's sooo accurate. It desires to be located within the fridge to permit the flavors to meld. It in reality is worth the wait."
Ingredients :
- 1 quart sauerkraut, drained
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 big carrots, chopped
- 1 (4 ounce) jar diced pimento peppers, tired
- 1 teaspoon mustard seed
- 1 half cups white sugar
- 1 cup vegetable oil
- half cup cider vinegar
Instructions :
| Prep : | Cook : 6M | Ready in : |
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- In a big bowl, blend collectively sauerkraut, onion, celery, inexperienced bell pepper, carrot, pimientos, and mustard seed. Set apart this mixture.
- In a small saucepan, blend collectively sugar, oil, and vinegar. Bring to a boil. Remove from heat.
- Pour sugar aggregate over salad, cover, and depart it inside the refregerator for 2 days before serving.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it evenly, and make clean-up less difficult.
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