Sauerkraut Salad Chef John's Recipe

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Sauerkraut Salad

"Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait."

Ingredients :

• 1 quart sauerkraut, drained
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped
• 1 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon mustard seed
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 1/2 cup cider vinegar

Instructions :

Prep :	Cook : 6M	Ready in :

• In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
• In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
• Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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