- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1/2 teaspoon celery seed
- In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.
3/4 cup: 170 calories, 0 fat (0 saturated fat), 0 cholesterol, 894mg sodium, 43g carbohydrate (35g sugars, 4g fiber), 2g protein.