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bavarian sauerkraut salad

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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

  • 1 1/2 c
    granulated sugar,more or less to taste
  • 1/4 c
    apple cider vinegar,more or less to taste
  • 1/4 c
    water,optional
  • 1/4 c
    vegetable oil
  • salt and pepper to taste
  • 32 oz
    bag,sauerkraut, rinsed and well drained
  • 1 lg
    green bell pepper, chopped fine
  • 1 sm
    onion, chopped fine
  • 3 md
    carrots, shredded
  • 1 tsp
    celery seed or poppy seed
  • 1 tsp
    caraway seed, optional
  • 1/4 c
    pimiento,chopped

How To Make bavarian sauerkraut salad

  • 1
    Combine 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.
  • 2
    Prepare 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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