This recipe was featured in How Salty and Sweet It Is.
2 1/2 pounds sauerkraut
1/2 pound fresh bean sprouts
1 cup chopped bell pepper
1 cup chopped celery
1 cup vinegar
2 cups sugar
- Mix all vegetables together then pack into prepared canning jars. Boil vinegar and sugar 3 minutes then pour over vegetables in jars and seal. No processing necessary. Best if chilled before serving.
Servings: 16. Serving size: 1/2 cup. Per serving: 115 calories, 0.9 g protein, 0.1 g fat, 28.4 g carbohydrates, 1.8 g dietary fiber, 288 mg sodium, 26.7 g sugars
Joan McLeod, Sam Houston Electric Cooperative
