sauerkraut tomato relish baked
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This is my rendition of the "SAUREKRAUT SIDE/RELISH" a recipe by STEPHANIE DODD.
I tweaked it and came up with this delightful dish. It turned out so good, I was eating it by the fork full! Like a salad!
Goes great with Brats, Polish, Wieners and Hamburgers
Next time I will double it. It keeps well in the refrigerator.
If you like relishes, I hope you will try both recipes.
Nancy. 9/11/13
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(1)
yield
serving(s)
prep time
15 Min
cook time
35 Min
Ingredients For sauerkraut tomato relish baked
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2 cpackage sauerkraut.....better than canned.
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2 candiced tomtoes......, drain well
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1 lgpurple onion.........chopped
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1 cbrown sugar
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12 slicecooked bacon, do not drain.....cut up small
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1/2 cdried parsey....
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2 tspcelery seeds
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1 Tbspwhite balsamic vinegar
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1 tspblack pepper
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6 mdblack olives........drained and chopped
How To Make sauerkraut tomato relish baked
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1Gather all ingredients.
Cook bacon in skillet -
2Drain and cutup small.
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3In a large bowl, place sauerkraut, drained tomatoes, minced onion, bacon parsley, celery seeds, vinegar, black pepper and olives.
Mix well.
Put in the pre-heated oven,
in a casserole dish
Do not cover
Bake at 350 30-35 minutes. -
4Take out of the oven....let cool.
Cover and refrigerate till serving time.
This relish keeps real well.
Believe me...It will not last that long!!! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SAUERKRAUT TOMATO RELISH baked:
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