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Kraut Salad or Relish |
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| By Julie Dalrymple, Los Altos, CA | ||||
Ingredientsabout 28 oz. (3 1/2 cups) of sauerkraut½ cup catsup ½ cup bottled chili sauce 1 green [bell] pepper, minced ½ cup finely cut celery 1 onion, minced fine ½ cup sugar juice of 1 lemon DirectionsMix all ingredients together and let stand 24 hours before using. Keep closely covered in refrigerator. Keeps well. You can empty kraut in large wooden bowl and cut across shreds, as it makes it easier to eat than with long shreds.Servings6-8Time to prepare15 min. Has to rest 24 hours. |
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