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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait. Ingredients:
1 quart sauerkraut, drained |
1 onion, chopped |
2 stalks celery, chopped |
1 green bell pepper, chopped |
1 large carrots, chopped |
1 (4 ounce) jar diced pimento peppers, drained |
1 teaspoon mustard seed |
1 1/2 cups white sugar |
1 cup vegetable oil |
1/2 cup cider vinegar |
Directions:
1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
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