Sauerkraut Relish |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 7 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 (16-ounce) jars sauerkraut, drained | 1 cup shredded carrot | 1 cup diced celery |
| 1 cup diced green pepper | 1/2 cup sliced pimiento | 1 small onion, finely chopped |
| 1 cup sugar | 1/2 cup vinegar | 1/2 cup vegetable oil |
| 1 | Combine sauerkraut, carrot, celery, green pepper, pimiento, and onion in a large glass bowl; toss gently, and set aside. |
| 2 | Combine sugar, vinegar, and oil in a small heavy saucepan. Cook vinegar mixture over medium over medium heat until sugar dissolves, stirring constantly. Remove from heat, and let cool. Pour vinegar mixture over vegetable mixture. Cover and marinate in refrigerator at least 8 hours. |