Aunt Flossie's Sauerkraut Salad

by Claudine Bratcher
(Fort Worth, TX USA)

This is a very old recipe from my "Aunt Flossie" Kennedy. She wasn't a blood aunt, but a very good friend of my Mom and I always called her Aunt Flossie.

Oma Gerhild has a very good sauerkraut salad recipe, but I thought I'd add the one I've always used.

When I lived in Germany in the 60s, the man at the little German Gasthaus we used to visit, taught me his sauerkraut salad recipe. It was so near mine with the exception, I added diced pimentos and he added caraway seeds to his and no pimentos and now I add the caraway seeds as well. My husband and I loved it so well we even added it to our bratwurst "hot dogs".


Claudine's Aunt Flossie's Sauerkraut Salad

1 (24 oz) jar sauerkraut, drained, rinsed and finely chopped
1/2 cup finely chopped green Bell pepper
1 (4 oz) jar diced pimentos, drained
1/2 cup finely chopped onion
1/4 cup vinegar
2/3 cup sugar


Drain and rinse sauerkraut and chop.
Put in a large bowl.
Add the finely chopped green Bell pepper, diced pimentos and finely chopped onion.
Toss with the sauerkraut to blend together.
In a small pan, put the vinegar and sugar.
Stir until sugar is dissolved.
Heat and stir over medium heat until the mixture comes to a rolling boil.
Pour over the sauerkraut and vegetables and toss all together thoroughly.
Cover and put in refrigerator until chilled.
This needs to chill at least 24 hours or longer for the flavors to meld.