Blue Ribblon Sauerkraut Salad
Although this EXACT recipe has not been tried by me, I used to make a similar sauerkraut salad recipe -- good summer fare. This particular recipe is said to have been a Michigan State Fair winner in 1967. I do know it's an old-timey recipe, as my grandmother also had a handwritten recipe for it in her personal collection; no date, but I know it's old!
1 (#2 1/2) can (3 1/2 cups) sauerkraut, undrained
1 large green pepper, chopped fine
1 medium onion, chopped fine
1 cup chopped celery*
1 small jar pimentos, chopped fine
1 cup sugar
1/4 cup salad oil
1/2 cup dark vinegar
1/4 cup water
Combine first 5 ingredients.
Mix remaining ingredients and add to first mixture.
Let stand in refrigerator at least 24 hours.
Pour off most of the juice before serving.
LuAnn notes, many recipes also add 1 cup grated carrot in addition to the other vegetables.
Source: Bob and Allison's Ask Your Neighbor (www.askyourneighbor.com);posted by LuAnn