Sauerkraut Lover's Salad

"Do not be fooled by the seeming lack of influence from the pepper flakes at this point; the tendency is to want to add more. believe me, the pepper flakes keep right on working after the jars are sealed." Junior Trimmer

• 6 pounds sauerkraut, rinsed and drained well (the bagged kraut is recommended)
• 2 cups chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 cups chopped onion
• 1 1/2 cup shredded carrots
• 3 small cans button mushrooms, drained
• 1 cup oil
• 3 cups vinegar
• 1 tablespoon garlic powder
• 2 teaspoons red pepper flakes (optional)
• 3 cups sugar (a little less is ok)

METHOD

Prepare all veggies and mix in a large pot. (I use a roaster.)

In a large saucepan, over very low heat, mix together oil, vinegar, garlic powder and red pepper flakes. Add sugar slowly, insuring that it is completely dissolved. Remove form heat.

Rinse sauerkraut with cold water. Drain well, and mix with vegetables. Combine well.

Pour vinegar mixture over vegetables, mix well with a wooden spoon. It will seem a little wet, but that's okay.

Let sit for 20 minutes or so, while you prepare your jars.

Pack in jars using tongs. Add enough liquid to each jar to cover veggies, to within 1/4 inch of top.

Seal jars in boiling water bath for 15 minutes after water has returned to the boil.

Yield: 6 pints for the water bath as well as a few day's supply for the fridge.

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer for Larry's welcome home

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