1.Roughly chop the sauerkraut cabbage into smaller pieces if yours is too chunky (if you like the size, skip this step)
2.Cut the pickles into circles or half circles (your preference)
3.Chop the sweet onion.
4. Add everything into a deep bowl, season with 1/2tsp of black pepper and 1/4cup of Olive oil (or any oil) and mix until well combined.