Boil the sugar and vinegar, then pour over all ingredients and mix well.
Store in covered dish in fridge at least 12 hours. This salad keeps for days.
You can add chopped drained pimento for color.
Makes about 4 cups.
Mix chopped vegetables with sauerkraut.
Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
Cool and pour over vegetables.
Chill overnight.
Mix jello with hot water and then cold water.
Add drained sauerkraut and refrigerate.
Serve on lettuce with mayo.
Put sauerkraut and pimentos in colander to drain.
Set aside. Chop all ingredients.
Put in bowl sauerkraut, pimentos, carrots, celery, green peppers and onions.
Mix sugar and vegetable oil in separate bowl until well combined.
Pour over other ingredients; mix well with hands until mixed thoroughly.
Refrigerate overnight. Recipe can be doubled or tripled as many times as needed for one or for a large crowd.
Put sauerkraut in flat dish or square Tupperware (with lid). Layer remainder of ingredients.
Do not stir.
Put in refrigerator overnight.
The next morning, mix with 4 tablespoons vinegar. (You can half the recipe.)
Add to other recipe ingredients in portions listed.
Mix sauerkraut, green bell pepper, celery, pimento and onion together.
Mix sauerkraut, onion, pepper, celery and pimento.
Mix together sauerkraut juice, salad oil and sugar. Pour over sauerkraut mixture.
Refrigerate overnight.
Rinse sauerkraut with cold water.
Mix in large mixing bowl, sauerkraut, celery, green pepper and onion; set aside.
Mix in small bowl, vinegar, salad oil and sugar, mixing until sugar is very well mixed.
Stir this salad dressing into your sauerkraut mix; cover and let set for 1 hour before serving.
Mix sugar, vinegar and salad oil; bring to boil.
Cool.
After squeezing juice from sauerkraut, cut fine with shears or scissors. Toss green pepper, celery and onions with sauerkraut.
Pour cooled liquid over vegetables.
Seal in container and refrigerate for 24 hours.
ork in pan.
Make salad; Line crispy tortillas with romaine
Cook the Sauerkraut for about 15 minutes with
Drain sauerkraut and rinse in cold water.
Drain again and add 1 cup sugar.
Let set overnight.
Add celery, pimiento, onion, wine vinegar, oil and green pepper.
Mix and marinate 24 hours. Delicious salad; no sauerkraut taste, just good!
Drain the sauerkraut thoroughly.
Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
Sprinkle with the sugar and toss with the oil.
Taste and add more sugar, if needed.
Cover and refrigerate overnight.
Mix thoroughly sauerkraut, bean sprouts, celery, diced pepper, chopped onion and celery seed.
Blend together sugar, salad oil and vinegar.
It is best when this mixture is heated and then left to cool.
When cool, pour mixture over vegetables.
It's better after it stands a few days.
Keep in the refrigerator.
Drain well and rinse off sauerkraut.
Then mix sugar, vinegar, oil and all other ingredients together.
Mix gently.
Store overnight or for 24 hours.
Serves 8 to 12, depending on serving size.
This salad keeps indefinitely in the refrigerator!
Combine sauerkraut (cut with kitchen shears if stringy) with celery, pimento, onion, pepper and large carrot.
Mix in another bowl 2/3 cup vinegar with salad oil, sugar and celery seed (dressing).
Combine dressing and pour over vegetables.
Cover and let stand overnight.
Keeps a long time in the refrigerator.
Chop onion, pepper and celery fine.
Add to sauerkraut. Pour sugar, salad
oil
and
vinegar
over sauerkraut mixture. Will keep for weeks in refrigerator.
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.
Drain sauerkraut and chop;
combine sauerkraut, celery, green pepper, onions and
pimento in bowl.
Mix well.
Combine sugar, oil, vinegar, salt and
pepper
in jar.
Mix well.
Add to sauerkraut mixture; mix
well
and
chill.
Salad will keep well in refrigerator up to a week.
Yields 6 servings.