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Ingredients:
Sauerkraut, Drained. . . .1 Quart
Onion, Chopped. . . . 1
Stalks Celery, Chopped. . . 2
Green Bell Pepper, Chopped. . . . 1
Large Carrots, Chopped. . . . 1
Diced Pimento Peppers, Drained. . . . .1 (4 Ounce) Jar
Mustard Seed. . . . 1 Teaspoon
White Sugar. . . . 1 ½ Cups
Vegetable Oil. . . . 1 Cup
Cider Vinegar. . . . .½ Cup
Preparation:
In A Large Bowl, Mix Together Sauerkraut, Onion, Celery, Green Bell Pepper, Carrot, Pimientos, And Mustard Seed.
Set Aside This Mixture.
In A Small Saucepan, Mix Together Sugar, Oil, And Vinegar.
Bring To A Boil.
Remove From Heat.
Pour Sugar Mixture Over Salad, Cover, And Leave It In The Refregerator For 2 Days Before Serving.
"great-grandma Maida Dixon Made This Salad For Family Gatherings. I Think Of Her Every Time I Make. It`s Sooo Good. It Needs To Be Placed In The Refrigerator To Allow The Flavors To Meld. It Really Is Worth The Wait."
You can serve with your family and friends.
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