Nancy J. Patrykus


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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Family or guests
15 Min
35 Min


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


Step 1 Direction Photo

1Gather all ingredients.
Cook bacon in skillet

Step 2 Direction Photo

2Drain and cutup small.

Step 3 Direction Photo

3In 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.

Step 4 Direction Photo

4Take 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