bavarian sauerkraut salad
(1 rating)
I got this recipe from an old restaurant in Michigan- now closed for many years... It was a buffet style family restaurant called the Sweden House, It was spelled a little different,but I do not remember the spelling. A friend of mind worked there and gave me the recipe;it makes a big batch - great for parties and picnics as it doesn't spoil sitting out.You can keep it in the refrigerator indefinitely as it is pickled. It's great on hot-dogs,burgers, ham hocks, chops, bratwurst, it is a great side salad. Make the night before. The longer this sets the better it gets... you will love it!
(1 rating)
yield
12 -16 servings
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For bavarian sauerkraut salad
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1 1/2 cgranulated sugar,more or less to taste
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1/4 capple cider vinegar,more or less to taste
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1/4 cwater,optional
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1/4 cvegetable oil
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salt and pepper to taste
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32 ozbag,sauerkraut, rinsed and well drained
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1 lggreen bell pepper, chopped fine
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1 smonion, chopped fine
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3 mdcarrots, shredded
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1 tspcelery seed or poppy seed
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1 tspcaraway seed, optional
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1/4 cpimiento,chopped
How To Make bavarian sauerkraut salad
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1Combine sugar, vinegar,and salt and pepper in a small saucepan. Heat on medium and bring just to a boil. Remove from heat and stir until sugar has dissolved. Add water and oil, mix to combine. Set aside to cool while preparing vegetables.
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2Prepare and combine all vegetable in a large bowl, pour cooled vinegar mixture over vegetables, stir to coat all the ingredients. cover and place in refrigerator overnight.
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