Talk about an old recipe, this is it. This is one of the first recipes I posted in February 2010. I have made this so many times I don't even need the recipe. I made this yesterday to serve with grilled country ham, apple and cheddar cheese sandwiches for lunch today. I use my homemade saurkraut, but you can use store bought.
This is from one of those cookbooks that you buy a whole box of them at an auction or yard sale for .50 and find two you love and the rest you put in your yard sale. This book was published in 1976 by the Kentucky Federation of Women's Club's, Inc. of Louisville, Ky, entitled Kentucky Hospitality. Lots of Kentucky history and wonderful old recipes. Make this the next time you're having pork roast, pork stew or any kind of pork. It makes a wonderful relish. Great on pulled pork sandwiches.
If you use the Homemade Sauerkraut you will probably only need 1/4 cup of sugar because it's not as sour as store bought.
2 cups sauerkraut
1/2 cup sugar
1/2 cup thinly sliced celery
1/2 cup shredded carrot
1/2 cup sliced green and red pepper
1/4 cup chopped onion
Put sauerkraut in a bowl and add sugar. Let stand for 30 minutes. I don't remember ever doing that. Add remaining ingredients. Cover bowl tightly. Chill at least 12 hours.
This salad can be kept in the refrigerator for several weeks if tightly covered (Mason jar). When I double this recipe, which is always, I double everything except the sugar. Keep the sugar at 1/2 cup.
This is even good on hot dogs.