Liz Dunn Schuck
|1/4 cup oil||
16 oz sauerkraut
|1/2 cup sugar||1/2 cup vinegar|
|2 cups onion (chopped)||Caraway seeds|
Heat oil and sugar until mixture turns a light caramel color. Add onions and sauerkraut; cook over medium heat for 15 minutes. Add vinegar and Caraway seeds; simmer for 30 minutes.
Will keep up to 3 weeks (refrigerated)
We found this recipe for our first Schuck Fest that we hosted when we were stationed at Fort McPherson in Atlanta in 1982. It is a great condiment for bratwurst and a favorite with our family.
1996 Schuck Fest in San Diego.