ntil softened, 6 minutes; add sauerkraut, cook, stirring, until most of
In a saucepan, combine sauerkraut including canning liquid, bell pepper,
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
Combine sauerkraut and sugar.
Let stand for 30 minutes.
Cut sauerkraut with scissors.
Mix all ingredients.
Chill for 12 hours.
Makes 12 servings.
Rinse sauerkraut under running water, (cold) drain well.
dice green & red peppers.
In large bowl,stir sauerkraut, peppers, cider vinegar, brown sugar & caraway seeds until mixed.
cover & refrigerate over night.
If you like you can store it in jars in refrigerator.
Mix together all ingredients and let stand several hours, preferably overnight.
Relish keeps well.
One day or up to 1 week ahead, rinse sauerkraut by running under cold water. Drain well. Dice red and green peppers.
In a large bowl, stir sauerkraut, peppers, cider vinegar, brown sugar and caraway seed until mixed.
Cover with plastic wrap and refrigerate overnight. Store in refrigerator.
Makes about 8 cups.
Heat sauerkraut.
Add sugar and vinegar.
Heat through.
Cool. Add to celery, onion, carrots and peppers.
Mix well.
Let stand overnight before using.
Keep unused portion refrigerated.
Drain sauerkraut, rinse with cold water and drain thoroughly. Combine sauerkraut and green pepper, celery and onion in bowl. Combine remaining ingredients, stirring to dissolve sugar.
Pour over vegetables and mix.
Cover and chill for 4 hours or overnight.
Great on hot dogs!
Run cold water over sauerkraut and drain.
Mix sauerkraut, peppers, onion and celery; set aside.
Boil vinegar and sugar until clear.
Pour over kraut mixture and mix.
Place in jars and refrigerate.
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
Drain sauerkraut (do not wash), cut in small pieces and add other ingredients.
Mix well and allow to marinate for 24 hours.
In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
Heat oil in a large skillet over medium heat.
Add sugar; cook, stirring constantly, until mixture turns a light caramel color, about 10 minutes (some sugar may harden).
Add onion, sauerkraut and salt; cook over medium heat for 15 minutes, stirring frequently.
Add vinegar and caraway seed; simmer for 30 minutes.
Use immediately or cover and refrigerate up to 3 weeks. Heat grill.
Drain liquid from sauerkraut, cut with scissors.
Add lemon juice and sugar.
Add rest of ingredients.
Mix well and refrigerate.
Will keep many weeks in refrigerator.
Chop up sauerkraut until very fine.
Add remaining ingredients.
Mix well.
Pack into jars with lid on.
Keep in refrigerator.
Drain sauerkraut in colander until liquid disappears, then squeeze and dry.
Mix with rest of the ingredients and let stand 48 hours.
Can be kept in any covered container or quart jar. Lasts for weeks when kept refrigerated.
Very good.
Bring sugar and vinegar to boil in saucepan.
Add chopped vegetables and spices to drained sauerkraut.
Pour syrup over the vegetables.
Store in refrigerator in covered jars.
This improves with age; keeps extremely well.