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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. It's often served at barbecues and picnics, notes Frances Campbell of Austin, Texas. Ingredients:
2 cans (14 ounces each) sauerkraut, rinsed and drained |
2 cups chopped celery |
1 cup chopped onion |
1 jar (2 ounces) diced pimientos, drained |
1 medium green pepper, chopped |
1/2 cup julienned carrot |
1-1/2 cups sugar |
1/3 cup cider vinegar |
Directions:
1. In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.
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