Cook Time: 30 min
Servings: 24 Servings
1 Lg. 32oz. jar crispy sauerkraut (Vlastic or Libby’s)
1 c chopped celery
1 c chopped green bell pepper
1 c chopped white onion
1 small can sliced waterchestnut
1 medium to large jar pimento
1 ¼ c sugar
1/3 c water
½ c Wesson oil
2/3 c vinegar
1. Begin heating dressing ingredients until sugar is dissolved.
2. Next, mix the vegetables. Pour dressing over the vegetables.
3. Let marinated in refrigerater overnight.
Note: *Tip: Use fresh vegetables. Save the jar of the Sauerkraut, to store and refrigerate the relish Salad. Great served with BBQ.
My very 1st year of marriage… I moved to Dallas with my husband the summer of 1984. His family had a huge famliy reunion. I met his cousins, young people, and old…Great auntie, and uncles…grandparents etc. (My new family was huge). I had made this salad to take, thinking it would feed a large group(I actually had doubled the recipe). I remembered walking nervously past all of the elderly people sitting around talking. I discreetly placed the huge bowl of salad on the table. There was tons of food there…that had been prepared and brought by everyone. After visiting all day at this large gathering, I went back to retreive my just about empty bowl. There was a woman in front of it. I waited, until she finished getting what looked to be her to-go-plate. When I picked my bowl, she stopped me and asked, “Now, baby is this your momma’s bowl?” smiling I answered nervously, “No ma’am…this is not my mother’s…it’s mine.” She actually had turned to my mother-in-law and asked her. “Who’s baby is she?” I smiled and let my mother-in-law finish the line of questioning. But as we walked away she asked…”You telling me that little child made that salad?” WOW…God really have a sense of humuor to bless me into a new family with a compliment on my cooking abilities. What’s the old saying? The way to a person’s heart is through their stomach.”
– recipe provided by D. Phillips