Best 5 Sauerkraut Relish Recipes
Sauerkraut relish is a versatile condiment that can add a tangy, savory flavor to a variety of dishes. Made from fermented cabbage, sauerkraut relish has a unique sour and salty flavor that pairs well with meats, cheeses, and vegetables. It can be used as a condiment on sandwiches, hot dogs, and hamburgers, or it can be added to salads, soups, and stews. Sauerkraut relish is also a popular ingredient in Reuben sandwiches and can be used as a topping for pierogies. With its distinct flavor and versatility, sauerkraut relish is a must-have condiment for any kitchen.
Here are our top 5 tried and tested recipes!
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:
- Choose the right cabbage: Use firm, fresh green cabbage for the best results. Red cabbage can also be used, but it will give the relish a slightly different flavor and color.
- Shred the cabbage finely: This will help the relish to ferment properly and will make it easier to eat. You can use a food processor or a sharp knife to shred the cabbage.
- Use a variety of spices: The spices used in sauerkraut relish can vary depending on your taste. Some common spices include caraway seeds, juniper berries, mustard seeds, and dill. You can also add other spices, such as garlic, onion, or ginger, to taste.
- Ferment the relish for at least 2 weeks: The fermentation process is what gives sauerkraut relish its characteristic sour flavor. The longer you ferment the relish, the sourer it will be. You can ferment the relish at room temperature or in a cool place, such as a refrigerator.
- Store the relish in a cool place: Once the relish is fermented, it can be stored in a jar in the refrigerator for up to 6 months.
Conclusion:
Sauerkraut relish is a delicious and versatile condiment that can be used on a variety of dishes. It is a good source of probiotics, which are beneficial bacteria that can help to improve gut health. Sauerkraut relish is also a good source of vitamins and minerals, including vitamin C, vitamin K, and iron. If you are looking for a healthy and flavorful condiment to add to your meals, sauerkraut relish is a great option.
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