Serbian Sweet Sauerkraut Salad With Oil

Step 1

In a large nonreactive bowl or plastic container with a lid, mix with sauerkraut, bell pepper, onion, celery, and pimiento. Refrigerate until ready to dress the salad.

Step 2

In a separate small nonreactive bowl or plastic container, combine sugar, vinegar, water, and oil, mixing well. Toss with sauerkraut mixture until thoroughly combined. Cover and allow to marinate in the refrigerator overnight. When ready to serve, remove as much of the marinating liquid as possible by using a slotted spoon to transfer the salad from the storage container to a serving bowl. Keeps refrigerated for up to 2 weeks.