Best 5 Sauerkraut Relish Recipes
Sauerkraut relish is a type of condiment made from finely shredded cabbage that has been fermented by lactic acid bacteria. It has a tangy, sour flavor and a crunchy texture. Sauerkraut relish is a popular ingredient in hot dogs, sausages, and other deli meats. It can also be used as a condiment for sandwiches, salads, and burgers. There are many different recipes for sauerkraut relish, each with its own unique flavor. Some recipes call for the addition of caraway seeds, mustard seeds, or chopped onions. Others add a touch of sweetness with sugar or honey. No matter what recipe you choose, sauerkraut relish is a delicious and versatile condiment that can be enjoyed in a variety of ways. This article provides three different recipes for sauerkraut relish: a traditional recipe, a spicy recipe, and a sweet recipe. Each recipe includes step-by-step instructions and a list of ingredients. With these recipes, you can easily make your own delicious sauerkraut relish at home.
Check out the recipes below so you can choose the best recipe for yourself!
SAUERKRAUT RELISH
This is great as a relish for hamburgers and hot dogs at family cook-outs!
Provided by Bonnie Kyler
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h15m
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 208.8 mg, Sugar 12.1 g
SAUERKRAUT RELISH
My mother found this years ago at a Church Bizarre and it is wonderful on sandwiches, brats, hot dogs or even by itself!
Provided by Sandy One
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together saurkraut, onion, green pepper, celery, celery seed.
- Bring to boil and dissolve sugar and vinegar.
- Let cool then add to mixture.
KATE'S EASY GERMAN CHOW-CHOW SAUERKRAUT RELISH (NO CANNING)
Delicious on top of beans and greens, black-eyed peas, bratwursts, meat or fish. Simmering it low and slow blends flavors. I fell in love with hearty German cuisine while living in Germany. My dad likes this relish so much that he eats it straight by itself.
Provided by Garden Gate Kate
Categories Greens
Time 3h5m
Yield 5 cups
Number Of Ingredients 7
Steps:
- In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
- Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
- Can be eaten right way. Tastes even better the next day. Store in refrigerator.
SAUERKRAUT SIDE/RELISH
This is a versatile dish and is a great addition to pork or goes very well as a relish for hot dogs, brats, or polish sausage. I am not a big fan of sauerkraut but I love this dish and think you will too!!
Provided by Stephanie Dodd
Categories Vegetables
Time 35m
Number Of Ingredients 5
Steps:
- 1. Cook bacon in skillet; remove and chop into small pieces. Cook onion in bacon grease. Place sauerkraut, drained tomatoes, onion, bacon, and brown sugar in casserole dish and mix well. Bake at 350 degrees for 20 - 30 minutes. ENJOY!!
SAUERKRAUT RELISH
I had this delicious kraut on hotdogs at church today and everyone was asking for the recipe. I am not a big fan of sauerkraut but this is awesome!!
Provided by Stephanie Dodd
Categories Other Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Fry the bacon in grease; remove and chop into small pieces. Cook the chopped onion in the bacon grease until softened. Pour the sauerkraut, drained tomatoes, cooked onions, bacon, and brown sugar in a casserole dish and mix well. Bake at 350 degrees for approximately 20 minutes. Excellent on hotdogs!
Tips:
- Use a sharp knife to thinly slice the cabbage. This will help the sauerkraut relish to ferment properly and create a more flavorful relish.
- Be sure to use a clean container when fermenting the sauerkraut relish. This will help to prevent contamination and ensure that the relish ferments properly.
- Ferment the sauerkraut relish in a cool, dark place. This will help to create a more flavorful relish. You can use a fermentation crock or a clean glass jar with a lid.
- Stir the sauerkraut relish once or twice a day during fermentation. This will help to distribute the bacteria and ensure that the relish ferments evenly.
- Taste the sauerkraut relish after 7-10 days of fermentation. It should have a sour, tangy flavor. If it is not sour enough, you can ferment it for longer.
- Once the sauerkraut relish is fermented to your liking, store it in the refrigerator. It will keep for up to 6 months.
Conclusion:
Sauerkraut relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a good source of probiotics, which are beneficial bacteria that can help to improve gut health. If you are looking for a healthy and flavorful condiment to add to your next meal, sauerkraut relish is a great option.
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