Sauerkraut Salad

By Bernice Peterson, Port Clinton, Ohio

Ingredients

1 medium can sauerkraut
1 (12 oz.) can bean sprouts, drained
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 cup vinegar
1 cup sugar

Directions

Bring vinegar and sugar to a boil and cook 5 minutes. Combine all other ingredients and pour vinegar over all. Store in a covered container in regrigerator for 3 hours before serving. Keeps several days and is a good relish also.

Time to prepare

30 min. Cook time 10 min.

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