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Old 02-11-2009, 12:42 PM
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Luckytrim Luckytrim is online now
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Location: Roots are in W. Va.- Heart is in Mich.- These Bones are Just north of Philly, on the Delaware
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Default Sauerkraut Lover's Salad

Sauerkraut Lover's Salad

This recipe is for a canning quantity, but I've pared the recipe down, let it sit in the fridge, and served it next day at cookouts and picnics.......this is a "love it!" - or "Hate It" dish-- few tasters remain neutral....

6 lbs. sauerkraut, rinsed and drained well (the bagged kraut is recommended)
2 C. chopped celery
1 C. chopped green bell pepper
1 C. chopped red bell pepper
2 C. chopped onion
1 1/2 C. shredded carrots
3 small cans button mushrooms, drained
1 tbl. Garlic powder
3 C. vinegar
1 C. Wesson oil
3 C. sugar ( a little less is ok)
3 tsp. Red pepper flakes (opt.)
prepare all veggies and mix in a large pot. (I use a roaster)
In a large saucepan, over very low heat, mix together the oil, vinegar, garlic powder and red pepper flakes. Add sugar slowly, insuring that it is
completely dissolved. Remove form heat.
Rinse sauerkraut with cold water. Drain well.Mix well with the vegetables.
Pour vinegar mixture over the vegetables, mix well with a wooden spoon.
It will seem a little wet, but that.s okay.
Let sit for 20 minutes or so, while you prepare your jars.
Pack in jars using tongs. Add enough of the liquid to each jar to cover the
veggies, to within inch of top.
Seal jars in boiling water bath for 15 minutes after water has returned to the
Serve chilled, or heated as a topping for hot dogs or sausages.
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