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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I enjoy sauerkraut and this recipe taken from Bach's Lunch , a cookbook published to benefit the Cleveland Orchestra, looks interesting. Ingredients:
1 (16 ounce) can sauerkraut, drained |
1 (16 ounce) can bean sprouts, drained |
2 onions, chopped |
5 stalks celery, chopped |
1 green pepper, chopped |
2 cups sugar |
3/4 cup vinegar |
Directions:
1. Combine first 5 ingredients in a bowl.
2. Bring sugar & vinegar to a boil, then cool down.
3. Pour sugar-vinegar mixture over vegetables and store in the refrigerator overnight.
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