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Sauerkraut Salad II (P, TNT)
Source: Adapted from "Black Family Reunion Cookbook"
Serves: 6 to 8

1 cup granulated sugar
1/2 cup distilled white vinegar
1 (14.5 to 16 ounce) can sauerkraut (2 cups)
1/2 cup chopped scallions (including both white and green parts)
1/2 cup chopped green bell pepper
1/3 cup diced roasted sweet red peppers or pimiento (2 ounces)*
1 tablespoon celery seed
1 tablespoon mustard seed
Dash of ground cloves
1/2 cup corn or canola oil

*The original recipe called for a 2-ounce jar pimientos. I could only locate 7-ounce jars of roasted sweet red peppers, so weighed 2 ounces of that, which equaled 1/3 cup.

The day before you intend to serve this, combine sugar and vinegar in small, non-aluminum saucepan. Bring to full, rolling boil. Turn off flame under pot. Set aside until completely cool.

Pour sauerkraut, scallions, green pepper, roasted peppers, celery seed, mustard seed, and cloves into large mixing bowl (preferably Tupperware). Toss until well-mixed. Stir in oil. Stir in cooled sugar-vinegar mixture.

Tightly cover. Refrigerate for at least 12 hours (overnight is fine). (It is actually very good after only 4 hours.)

Leftovers keep well in refrigerator.

Variation: Increase or decrease vinegar for a tarter or milder flavor.

Poster's Notes:
I first tasted sauerkraut salad at a professor's home during college. I was too shy to request the recipe, but lost no time perusing cookbooks. This was slightly adapted from the wonderful Black Family Reunion Cookbook, in which it was contributed by Katie White. It is the best sauerkraut salad I ever tasted.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A