SAUERKRAUT TOMATO RELISH baked

By Nancy J. Patrykus
@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:

4 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

1Gather all ingredients.
Cook bacon in skillet
2Drain and cutup small.
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.
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!!!