Ingredients:
¾ cup sugar
½ cup cider vinegar
¼ cup oil
1 qt. (4 cups) sauerkraut, rinsed and drained
1 cup chopped onions
½ cup chopped celery
½ cup chopped green bell pepper
1 tsp. mustard seed
1 tsp. celery seed
1 (2-oz) jar diced pimiento, drained
Directions:
Combine sugar, vinegar and oil; blend well.
Add remining ingredients. Toss to coat. Cover, refrigerate overnight to blend flavors.
Store in refrigerator up to 10 days.
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