Julie’s Sauerkraut Salad

Julie’s Sauerkraut Salad

This dish tastes like it ought to be Polish or Russian or German, something Eastern or Central European.  Let’s just assume that it is, because I have never seen this recipe anywhere else but in my late mother’s recipe box.

Sauerkraut salad

Mix together and heat to boiling: 1 cup sugar, 1/2 cup cider vinegar, 1/2 teaspoon salt, Cook five minutes or so, until the sugar is dissolved.  Pour this over the following:

1 quart sauerkraut (32 oz.) drained and squeezed dry

(I like the Boar’s Head brand that comes in a bag)

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped bell pepper

1 small jar chopped pimento, drained

Add 1/4 cup olive oil and mix well. Marinate in the refrigerator overnight, or for at least a couple hours.

My mom, Julie, liked this recipe so much that it was part of her wake.  In addition to the prayer cards that are part of wakes and funerals back home, we had this recipe printed on stiff cards along with Julie’s picture.  The recipe cards went more quickly than the prayer cards, and I think Julie would have been pleased.

This is the perfect dish to take to a covered-dish event.  It’s a real crowd pleaser – tart and sweet and crunchy and very satisfying.  It doubles easily.

Incidentally, the plate was made by the Lomonosov Porcelain Factory in St. Petersburg, Russia.  The plate –in the “Singing Garden” pattern – has the same cobalt blue pigment that is the signature color of many other Lomonosov designs.  The factory has been manufacturing porcelain and china since 1774.

 

Smacznego!

Joe