SAUERKRAUT TOMATO RELISH baked

Nancy J. Patrykus

By
@Finnjin

This is my rendition of the "SAUREKRAUT SIDE/RELISH" a recipe by STEPHANIE DODD.
I tweaked it and came up with this delightful dish. It turned out so good, I was eating it by the fork full! Like a salad!
Goes great with Brats, Polish, Wieners and Hamburgers
Next time I will double it. It keeps well in the refrigerator.
If you like relishes, I hope you will try both recipes.
Nancy. 9/11/13


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Comments:

Serves:

Family or guests

Prep:

15 Min

Cook:

35 Min

Ingredients

2 c
package sauerkraut.....better than canned.
2 can(s)
diced tomtoes......, drain well
1 large
purple onion.........chopped
1 c
brown sugar
12 slice
cooked bacon, do not drain.....cut up small
1/2 c
dried parsey....
2 tsp
celery seeds
1 Tbsp
white balsamic vinegar
1 tsp
black pepper
6 medium
black olives........drained and chopped

Directions Step-By-Step

1
Gather all ingredients.
Cook bacon in skillet
2
Drain and cutup small.
3
In a large bowl, place sauerkraut, drained tomatoes, minced onion, bacon parsley, celery seeds, vinegar, black pepper and olives.
Mix well.
Put in the pre-heated oven,
in a casserole dish
Do not cover
Bake at 350 30-35 minutes.
4
Take out of the oven....let cool.
Cover and refrigerate till serving time.
This relish keeps real well.
Believe me...It will not last that long!!!

About this Recipe

Other Tag: Quick & Easy