Ingredients
- 1 quart sauerkraut, drained
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 large carrots, chopped
- 1 (4 ounce) jar diced pimento peppers, drained
- 1 teaspoon mustard seed
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 1/2 cup cider vinegar
Directions
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
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In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.