Wednesday, August 31, 2011

Sauerkraut Salad

I went to college in Missouri.  Not far from a quaint little town called Hermann.  Famous for it's wineries, bluffs and most importantly, Oktoberfest.  Oktoberfest was so popular, our college actually provided buses to and from the wineries on the weekends.  Just to be on the safe side.  Sitting on the bluffs overlooking the river, drinking cold wine from the bottle (because that is so classy) and doing the Chicken Dance.  Now those were the days.  If dancing our way to polka music back to the buses wasn't enough, all along the way, the folks in town were grilling and selling their products.  In front of every home, business and church were bake sales and craft shows. And folks handing you grilled sausages topped with sauerkraut left and right.  That is where I decided I liked sauerkraut.  Probably because it was the REAL THING, made by a sweet little old German lady.  Now I love to eat it, we have it all of the time.  It's especially good in this salad, and the Chicken Dancing is optional! 
Sauerkraut Salad...Just like my old
Oktoberfest Days...

In a large bowl combine drained sauerkraut
with onion, celery, green pepper and carrot.
Add drained pimiento peppers.
Combine sugar and vinegar in a sauce pan.
Bring to a boil until sugar is dissolved.
Pour over vegetable mixture.
Cover and refrigerate overnight.
Guten Appetit!

Sauerkraut Salad

1 can sauerkraut, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 carrots, shredded
1 small jar chopped pimiento, drained
1 cup sugar
1/2 cup white vinegar

Bring sugar and vinegar to a boil.  Stir until sugar is dissolved.  Combine remaining ingredients in a large bowl.  Pour sugar mixture over vegetables.  Cover and let set overnight in the refrigerator.

Prep Time:  Approximately 20 minutes    Cook Time:  0 needs to chill

NOTE:  I used a red onion.  If you like pink sauerkraut the next day, use a red onion.  If you prefer not to eat pink sauerkraut, use a white onion.

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