28 Aug 2009
|Canned sauerkraut||16 Ounce (Drained)|
|Coarsely chopped spanish onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Pimientos||2 Ounce, drained and chopped|
|Sugar||1 Cup (16 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
Combine all ingredients in a bowl and toss lightly until well blended.
Store mixture in a tightly covered container in refrigerator at least 24 hours.
Sauerkraut Relish Recipe