SAUERKRAUT TOMATO RELISH BAKED

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SAUERKRAUT TOMATO RELISH baked image

This is my rendition of the "SAUREKRAUT SIDE/RELISH" a recipe by STEPHANIE DODD. I tweaked it and came up with this delightful dish. It turned out so good, I was eating it by the fork full! Like a salad! Goes great with Brats, Polish, Wieners and Hamburgers Next time I will double it. It keeps well in the refrigerator. If you...

Provided by Nancy J. Patrykus

Categories     Other Salads

Time 50m

Number Of Ingredients 10

2 c package sauerkraut.....better than canned.
2 can(s) diced tomtoes......, drain well
1 large purple onion.........chopped
1 c brown sugar
12 slice cooked bacon, do not drain.....cut up small
1/2 c dried parsey....
2 tsp celery seeds
1 Tbsp white balsamic vinegar
1 tsp black pepper
6 medium black olives........drained and chopped

Steps:

  • 1. Gather all ingredients. Cook bacon in skillet
  • 2. Drain and cutup small.
  • 3. In a large bowl, place sauerkraut, drained tomatoes, minced onion, bacon parsley, celery seeds, vinegar, black pepper and olives. Mix well. Put in the pre-heated oven, in a casserole dish Do not cover Bake at 350 30-35 minutes.
  • 4. Take out of the oven....let cool. Cover and refrigerate till serving time. This relish keeps real well. Believe me...It will not last that long!!!

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