Servings: 100 Portions
Portions: 1/3 Cup each
1-1/2 gallon (12 lb 6 oz or 2-No. 10 can) sauerkraut, canned
3 cups (1 lb) onions, dry, chopped
3 cups (1 lb) celery, fresh, chopped
3 cups (1 lb) peppers, sweet, fresh, chopped
1-1/3 tablespoon celery seed, whole
6-3/4 cups (3 lb) sugar, granulated
Trim, wash, and prepare salad vegetables. Drain sauerkraut; reserve juice. Combine sauerkraut, onions, celery, peppers, and celery seed. Combine 3-1/3 cups sauerkraut juice with sugar; bring to a boil. Cool. Pour over sauerkraut mixture; blend well. Cover; refrigerate for three hours or until flavors are well blended. Keep refrigerated until ready to serve.
NOTE:
1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions. 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery.
1 lb 4 oz fresh, sweet peppers A.P. will yield 1 lb chopped peppers.