SAUERKRAUT TOMATO RELISH baked

8
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

Rating:

★★★★★ 1 vote

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

How to Make SAUERKRAUT TOMATO RELISH baked

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!!!

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