Bavarian Sauerkraut Salad

Pat Duran


I got this recipe from an old restaurant in Michigan- now closed for many years...
It was a buffet style family restaurant called the Sweden House, It was spelled a little different,but I do not remember the spelling.
A friend of mind worked there and gave me the recipe;it makes a big batch - great for parties and picnics as it doesn't spoil sitting out.You can keep it in the refrigerator indefinitely as it is pickled.
It's great on hot-dogs,burgers, ham hocks, chops, bratwurst, it is a great side salad.
Make the night before.
The longer this sets the better it gets... you will love it!

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12-16 servings


15 Min




1 1/2 c
granulated sugar,more or less to taste
1/4 c
apple cider vinegar,more or less to taste
1/4 c
1/4 c
vegetable oil
salt and pepper to taste
32 oz
bag,sauerkraut, rinsed and well drained
1 large
green bell pepper, chopped fine
1 small
onion, chopped fine
3 medium
carrots, shredded
1 tsp
celery seed or poppy seed
1 tsp
caraway seed, optional
1/4 c

Directions Step-By-Step

Combine sugar, vinegar,and salt and pepper in a small saucepan. Heat on medium and bring just to a boil. Remove from heat and stir until sugar has dissolved. Add water and oil, mix to combine. Set aside to cool while preparing vegetables.
Prepare and combine all vegetable in a large bowl, pour cooled vinegar mixture over vegetables, stir to coat all the ingredients. cover and place in refrigerator overnight.

About this Recipe

Course/Dish: Vegetables, Other Salads, Salads
Main Ingredient: Vegetable
Regional Style: German