1 (28 oz.) can sauerkraut
1/2 c. sugar
1 c. diced celery
1 c. diced green pepper
1/4 c. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. celery seed
3 Tbsp. diced pimento
3 Tbsp. vinegar
Drain sauerkraut in colander; cut with scissors in one
inch pieces. Mix all ingredients in large bowl. Cover and
store in refrigerator for 24 hours. This salad keeps well. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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