Bavarian Sauerkraut Salad

2
Pat Duran

By
@kitchenChatter

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
12-16 servings
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

  • 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
    water,optional
  • 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
    pimiento,chopped

How to Make Bavarian Sauerkraut Salad

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Bavarian Sauerkraut Salad

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




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