|1 can||(large) sauerkraut|
|1 large||Onion; chopped|
|1 large||Bell pepper; chopped|
|¾ cup||Chopped celery|
|1||Jar (small) chopped pimento|
|⅔ cup||Cider vinegar|
|½ cup||Salad oil|
Drain sauerkraut and cut up fine with scissors. Add chopped vegetables and pimento and mix thoroughly with dressing. Chill well. Much better to make a day ahead and let ripen in refrigerator. Delicious served with barbeque.
Can be frozen.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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