Sauerkraut Relish

Oxmoor House
1 1/2 quarts


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2 cups sugar
2 cups chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 cup vinegar
1 (16-ounce) can sauerkraut, drained
1 (4-ounce) jar pimientos, drained and chopped


Combine all ingredients in a large bowl; stir well. Cover and refrigerate overnight. Serve immediately with vegetable dishes, or store in an airtight container in refrigerator up to 2 weeks.

Created date

February 2010