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Rachael Ray's 30-Minute Healthy Recipes

Street Festival Sauerkraut Relish


* 1 (16 oz) can good sauerkraut, drained well
* 1 large onion, chopped fine
* 1/2 green bell pepper, chopped fine
* 1 (2 oz) jar pimientos, drained and chopped
* 1 cup white sugar
* 1 cup cider vinegar


1. In glass bowl, combine all ingredients well, making sure sugar dissolves.
2. Put in tightly sealed container and refrigerate until needed, but at least 24 hours.
3. Serve cold on bratwursts or hotdogs.


I like this classic "pushcart" style sauerkraut for cookouts. It's sweet and tangy at the same time, plus adds a lot of crunch.

I use very good sauerkraut to make this. The reason is it's more tender and mild, with just the right amount of pucker-power.

I have also mixed in a touch of light-brown sugar, replacing some of the white sugar. It adds a bit of color and a richer sweetness. Also, try a mix of sweet red bell pepper with the green bell pepper for a variety of flavors and color.

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