By The Krautfather Soups, Salads & Stews
September 24, 2012
1 16 oz. can sauerkraut
¼ cup finely chopped celery
¼ cup chopped onion
¼ cup shredded carrot
¾ cup sugar
¼ cup vinegar
1Drain and snip sauerkraut, reserving liquid.
2Rinse and drain sauerkraut well.
3Combine sauerkraut, celery, onion, and carrots.
4In saucepan combine reserved liquid, sugar, and vinegar; bring to a boil, stirring constantly.
5Remove from heat, pour over vegetable mixture.
6Toss coating evenly, cover and place in the refrigerator for several hour or overnight.
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