Post by chief_cook2 on Mar 27, 2003 9:10:43 GMT -6
Serves/Makes:10
Ingredients
2 lbs (.9 kg). sauerkraut, drained
2 cups (475 ml) diced celery
1 cup (225 ml) diced red onion
1/2 cup (125 ml) diced green pepper
1 cup (225 ml) whole kernal corn, drained
3 tbsp (45 ml) diced pimento
2 cups (475 ml) sugar
1/2 cup (125 ml) vinegar
Preparation
Chop all vegetables and put into a medium size bowl.
In a small saucepan, bring sugar and vinegar to a boil.
Cool to room temperature then pour over veggies and mix well.
Refrigerate at least 24 hours.
Will hold for a month refrigerated.
Comments
I have given away this recipe a dozen times and always take it when asked to bring a bowl. I also set it on the table at each dinner meal, as it a great side dish instead of slaw.