Sauerkraut Relish
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3 (1 lb) bags sauerkraut
1 med.-size green pepper
1 med.-size red pepper
1 (16 oz) bottle cider vinegar
1 (16 oz) pkg. light brown sugar
(2 1/4 c. packed)
2 tsp. caraway seeds
Day Ahead or up to 1 week ahead:
Rinse sauerkraut under running cold water;
drain well. Dice green and red peppers.
In large bowl, stir sauerkraut, peppers,
cider vinegar, brown sugar, and
caraway seeds until mixed.
Cover with plastic wrap and refrigerate overnight
to allow flavors to develop. Serve relish with
roast beef, pork, poultry or frankfurters.
If you like, store in decorative jars in the refrigerator.
Makes about 8 c.
Each 1/4 c.: 65 cal., 0g fat.
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