I've had this recipe so long I don't remember where I got it. The recipe card in my old recipe box is all spotted and stained. This dish is a colorful and attractive salad that will keep for days.
Sauerkraut Salad
1 can (14 oz) sauerkraut, drained
1/2 c chopped celery
1/2 c chopped onion
1/2 c shredded carrots
1/2 c thinly sliced green pepper
1 small can pimentos
1/2 c white vinegar
1 c sugar
1 tsp mustard seeds or celery seeds or caraway seeds
1. Heat vinegar, sugar, and mustard seeds until sugar is dissolved.
2. Pour over the kraut, and refrigerate overnight before serving.
A variation: My friend Judy Youngdoff's daughter made this salad with beer, which sounds like a good idea. Here's her comments:
I took Ruth’s sauerkraut salad to my Brewmeister’s Dinner last Wednesday. It was good. I added ½ bottle of beer to the dressing—I think a darker beer would have been better. I just used Michelob Light, and you really couldn’t taste anything. If I did it again I would use an ale or brown beer—maybe even a Pils.
