Even If Think You Don't Like Sauerkraut

You might like this. It's tangy sweet, kind of crispy crunchy, and you know that if I make it it's got to be easy.

Sauerkraut Salad

Drain a can of sauerkraut (No. 2 1/2), saving the juice.

Chop up:

1 c. green pepper

1 c. celery

1/2 c. onion (I like regular, not the supersweet, but whatever)

Drain one of those little teeny jars of pimentos (this time throw away the juice).

Put the kraut and other veggies in a bowl and toss them around a bit.

In a non-aluminum pan, mix the sauerkraut juice with 1/2 c. vinegar and 1 c. sugar and bring it to a boil. Pour this over the veggies and toss some more. Let it chill in the fridge at least a couple of hours (overnight is even better).

This came from a church cookbook (Sutter Creek UMC), so you know it just about has to be good.

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And speaking of Selbuvotter (as I was a few posts back) a/k/a Norwegian Mittens, Hege has posted charts for some tradition patterns. If you haven't yet tackled stranded color knitting yet, fairisleknitting has a good tutorial, with lots of links to further resources.