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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Ingredients:
1 can(s) (16 oz.) sauerkraut, pressed to remove excess liquid |
1 jar(s) (2 ounces) pimiento, drained |
1/2 teaspoon(s) celery seed |
1/2 cup(s) chopped green pepper |
1/3 cup(s) chopped onion |
1/2 cup(s) crisco oil |
3/4 cup(s) sugar |
1/4 cup(s) white vinegar |
1 can(s) whole kernel corn, drained |
1/4 teaspoon(s) whole mustard seed |
Directions:
1. In a saucepan over medium heat, combine sugar, crisco oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves. Mix remaining ingredients in a medium mixing bowl; pour dressing over. Mix well. Cover and refrigerate at least 8 hours or overnight. Drain and stir before serving.
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