Bavarian Sauerkraut Salad2014-04-07
This is a pretty old recipe that got a lot of play back in the 60’s but It is something that made it to all of the family reunions as long as I can remember. It is a European twist on the famous three bean salad, sweet and tangy. In the recipe my Cousin sent me for this she has always used the Bavarian Canned Sauerkraut but I prefer to use the crisper stuff you find in the fridge in the deli. You can make it however you want just make sure you start well in advance. This needs some marinate time for the flavors the enhance.
- 15 ounces canned sauerkraut drained
- ½ cup celery
- ½ cup onion
- ½ cup green pepper
- ¾ cups sugar
- ½ cup cider vinegar
- ¼ vegetable oil
- ¼ Teaspoon Caraway Seeds
Mix all ingrediants and refrigerate at least 24 hours. Will keep up to a week. Gets better the longer it marinates.
Variation Replace the 15 ounces Sauerkraut drained with a 15 ounce can of Bavarian Sauerkraut (with Caraway Seeds) drained Omit the 1/4 Teaspoon Caraway Seeds