Recipe#842

Servings: YIELD: 100 Portions
Portions: 1/3 Cup each
Pan Size:
Temperature:

INGREDIENTS

1 1/2 gal (12 lb 6 oz or 2-No. 10 cn) 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 tbsp. celery seed, whole
6 3/4 cups (3 lb) sugar, granulated

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Drain sauerkraut; reserve juice. Combine sauerkraut, onions, celery, peppers, and celery seed. Combine 3 /13 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. 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.
2. 1 lb 4 oz fresh, sweet peppers A.P. will yield 1 lb chopped peppers.