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 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.
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.
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.
Chop together celery, onion, pimento and green pepper.
Boil a minute, sugar, water, celery seed, salad oil and vinegar.
Pour mixture over sauerkraut that has been rinsed and drained.
Let stand 24 hours or at least overnight.
This will keep for several weeks in the refrigerator.
Heat water, vinegar, salad oil, sugar and sauerkraut to dissolve the sugar.
Combine celery, green pepper, onion and pimento.
Mix all ingredients together.
Cover and marinate overnight.
Mix sauerkraut with sugar.
Let stand 30 minutes.
(Sauerkraut may turn darker color.)
Add remaining vegetables.
Mix vinegar and oil.
Stir into vegetables.
Let stand overnight.
Chill.
Mix the first 6 ingredients thoroughly.
Blend together the sugar, salad oil and vinegar.
It is best when this mixture is heated and then left to cool.
When cool, pour over sauerkraut mixture and let stand several days in refrigerator.
This salad should be kept under refrigeration.
Combine sauerkraut and vegetables.
Combine other ingredients and pour over sauerkraut mixture.
Stir until all vegetables are coated.
Chill before serving.
Keep in refrigerator; it improves with age.
Especially good served with pinto beans and cornbread.
Drain the sauerkraut and place in a large
Rinse sauerkraut with cold water; drain well.
Combine sauerkraut with pepper, onion, celery and celery seed in a medium size bowl.
Combine oil, water, vinegar and sugar in a small bowl. Stir until sugar is dissolved.
Pour over sauerkraut mixture. Refrigerate for 24 hours.
Drain sauerkraut and set aside.
Chop onion and celery very fine; grate carrot and mix all vegetables with sauerkraut.
Mix sugar and oil and mix with sauerkraut mixture.
Refrigerate several hours before serving.