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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love sauerkraut but can't abide eating it hot when the temperature outside is steaming. This salad is cold, crisp cool, sweet tart and it lasts forever. Ingredients:
16 oz of refrigerated sauerkraut, don't use canned please |
2/3 cup of sugar |
1/3 cup of apple cider vinegar |
1/2 cup of slivered water chestnuts |
1/2 of a yellow onion, slivered as thin as possible |
1/2 of small green pepper chopped |
1/2 of small red bell pepper chopped |
2 carrots shredded |
2 celery ribs, strings removed and chopped fine |
2 tablespoons of vegetable oil |
1/2 tablespoon of mustard seed |
1/4 tablespoon of caraway seed |
pinch (and i do mean a pinch) of cloves |
Directions:
1. Drain sauerkraut, rinse once and drain again.
2. On stovetop, heat sugar and vinegar until the sugar melts.
3. Put sauerkraut in a bowl,
4. Pour dressing over the sauerkraut and toss well.
5. Add all the other salad ingredients
6. Toss again.
7. Cover and chill at least one hour or more.
8. Keeps forever.
9. Serve very cold.
10. Really tasty when served smoked pork butt or fresh ham.
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