My Grandmother Ethel Eynard could cook wonderfully, her recipes were always simple, but tasty. I loved to go over to her house and see what new recipes she was trying out. She was from the Midwest and her recipes weren’t exotic, but rather good home cooking and designed to fill you up. Here is her Kraut salad, we ate a lot of this kraut salad in the summer.
- 2 pounds sauerkraut
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1 cup sugar
- 4 tablespoon vinegar
- Drain Sauerkraut and to it add onion, celery, and green pepper. Heat together sugar and vinegar until sugar dissolves and pour over sauerkraut. Stir thoroughly. Refrigerate until ready to serve.