Bavarian Sauerkraut Salad
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!
1 1/2 cgranulated sugar,more or less to taste
1/4 capple cider vinegar,more or less to taste
1/4 cvegetable oil
·salt and pepper to taste
32 ozbag,sauerkraut, rinsed and well drained
1 largegreen bell pepper, chopped fine
1 smallonion, chopped fine
3 mediumcarrots, shredded
1 tspcelery seed or poppy seed
1 tspcaraway seed, optional
How to Make Bavarian Sauerkraut Salad
- 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.