Sauerkraut Relish

Sauerkraut Relish

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)

Bob Schultz, Esme Lybrand, Mark Lybrand, Lydia Schultz, Charles Dunn and Jayne Dunn, Geoffrey Schultz, Liz Schuck with Lindsay Schultz at the 1996 Schuck Fest in San Diego. (click to enlarge)    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.


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