I got this recipe from Mother before she died; she got it from working at the Dinner Bell in Nashville. We all called it Sloppy Slaw & ate it on BBQ sandwiches in place of Coleslaw. It's really good on some pinto beans and cornbread too!
Can you tell I was raised in the South??
2 cans (or 1 large jar) Saurerkraut, drained
1 med. purple onion, chopped
1 lg. jar pimentos, drained
1 bunch clelery, chopped
Black pepper, to taste
Sugar, to taste**
Combine all ingredients in a medium sized container with lid. Mix well, cover & refrigerate. Stir periodically. Best if refrigerated for 24-48 hours before use.
**I start with 1/4 c sugar and add until I reach the desired taste. You can add more (or less) onion & celery as desired.