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For Electric Cooperative Members

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