Sauerkraut Relish Recipes

Steps:

• In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.

Steps:

• Mix together saurkraut, onion, green pepper, celery, celery seed.
• Bring to boil and dissolve sugar and vinegar.
• Let cool then add to mixture.

Steps:

• In a large bowl, combine all ingredients. Cover and chill overnight. Drain before serving. Serve as a side dish or use as a relish on hot dogs or sandwiches.

Steps:

• Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
• In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
• Add brown sugar, vinegar, mustard seeds, and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam, about 30 minutes, then let cool.
• Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
• Add onion to the skillet, cook over medium heat until softened, 6 minutes; add sauerkraut, cook, stirring, until most of the liquid has evaporated, 3 minutes.
• Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
• Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
• Brown, turning occasionally, on all sides, 6 minutes.
• Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F, about 10 minutes; let cool on a cutting board.
• Slice into 1/4-inch slices.
• Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
• Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
• NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.

Steps:

• In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
• In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
• Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Steps:

• Rinse sauerkraut under running water, (cold) drain well.
• dice green & red peppers.
• In large bowl,stir sauerkraut, peppers, cider vinegar, brown sugar & caraway seeds until mixed.
• cover & refrigerate over night.
• If you like you can store it in jars in refrigerator.

Steps:

• In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
• Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
• Can be eaten right way. Tastes even better the next day. Store in refrigerator.