| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hawaiian | Salad | 12 | Servings | |
INGREDIENTS
| 1 | qt | Sauerkraut; rinsed and drained |
| 1 | c | Diced celery |
| 1 | lg | Green pepper; diced |
| 1 | md | Onion; diced |
| 1 | Jar (small) pimento; diced | |
| 1 | ts | Salt |
| 1 1/4 | c | Sugar |
| 1/2 | c | White vinegar |
| 1/4 | c | Water |
INSTRUCTIONS
Combine sauerkraut, celery, pepper, onion and pimento in bowl. Mix salt, sugar, vinegar and water in saucepan. Cook mixture over low heat, stirring until sugar is dissolved. Cool. Add 1/4 c. vegetable oil. Mix into vegetables and refrigerate overnight. REFRIGERATE OVERNIGHT From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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