1/2 cup sugar
1/4 tsp. garlic powder
1/4 tsp.pepper
1/4 tsp. salt
1/2 cup red wine vinegar
1 tsp. prepared mustard
1 16 oz. can sauerkraut drained
1/2 cup chopped onion
1/2 cup chopped bell pepper
Heat sugar, vinegar, garlic powder,pepper and salt together til it disolves. Pour over sauerkraut stir in the rest of the ingredients, cover and chill for several hours or overnight.
This is good with Bratwurst, hotdogs or just sausage of any kind.
If I remember correctly the recipe came from an old Kingford recipe booklet about 30 years ago and it's still good today.
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Hmmmm ... and here I was wondering what to do with that last jar of homemade kraut that's just sitting there in the fridge until I get around to making the next batch.
That's really funny. I had some coleslaw and hot mustard in the fridge but no kraut. I added the mustard and slaw to my pastrami sandwich last night. I thought to myself, "if I put the slaw, kraut and some hot mustard together, how much better could I make this?" Your recipe kind of answered the question. Thanks.
Bayoublast, Thank You for the Recipe! Oh Boy! Oh Boy! Oh Boy! I bet this just Great on Corned Beef π Pastrami
and or . . .Γ’Ββ πππππ
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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