If you follow Bubbies on Facebook, then you may have seen a great sauerkraut salad we shared a few weeks ago from YouCanEatNow.com. We were lucky enough to have one of our readers, Lucianne Pugh, share her favorite sauerkraut salad- and are we happy she did! She makes a variation of this recipe that she found on AllRecipes.com. We decided Thanksgiving dinner with the family was the perfect opportunity to try it for ourselves.
Following Lucianne’s changes to the original recipe, I made the salad about 6 hours ahead of time and served it at dinner. Everyone loved it! I have one member of the family who is a sauerkraut-phobe; he said he’s hated it since he was a kid and refused to ever eat it again. Well, guess what? He actually tried a little taste and was amazed. He not only had a helping, he went back for seconds! So when Lucianne told us that it’s always a hit, she really wasn’t kidding! The whole family will love it. An added bonus- it’s absolutely beautiful and festive for the holidays. Thank you, Lucianne!
Lucianne’s Sauerkraut Salad
- 1 jar (25 oz) Bubbies naturally fermented sauerkraut
- 1 (4 oz) jar diced pimento peppers
- 1 onion, chopped
- 2 teaspoons mustard seed
- 2 stalks celery, chopped
- 1 cup white sugar
- 1 green bell pepper, chopped
- 1 large carrots, chopped
- 3/4 cup vegetable oil
- ½ cup apple cider vinegar
Drain the sauerkraut (be sure to save your Bubbie’s brine!) and pimentos. Add sauerkraut, pimentos, onion, celery, bell pepper, carrots and mustard seed together in a large bowl, mix and set aside. Add oil, sugar, and vinegar to a small saucepan, stir well and bring to almost a boil- remove it right before it starts boiling. Pour the mixture over the vegetable mix, cover and refrigerate for 6-8 hours before serving.
Do you have a favorite naturally fermented sauerkraut recipe? Let us know in the comments, or drop us a comment on social media: Facebook, Instagram, or Twitter. Looking forward to hearing your ideas!