Saturday, August 1, 2009


This recipe is from an old church cookbook.

1 can (1 lb 4 oz) sauerkraut
1 cup green pepper, chopped
1/4 cup onion, chopped
1 cup sugar
salt and pepper to taste

Combine the kraut, green pepper, onion, sugar, salt and pepper together. Refrigerate overnight to blend flavors. You may add celery seed, if desired.

1 comment:

Grandma's Vintage Recipes said...

My Mom used to make this salad when I was a young teen. She got the recipe from a neighbor, I remember it was good. I should try it again. Thanks for the reminder.