2 1/2 lbs. can sauerkraut
1 chopped med. green pepper
1 onion, chopped
1/4 c. pimentos (optional)
1 tsp. dill seed or caraway seeds

1 c. sugar
1/2 c. cider vinegar
1/3 c. salad oil

In a saucepan, combine sugar and cider vinegar. Heat until sugar dissolves. Add salad oil and mix well. Mix sauerkraut, onion, pepper, pimentos, and seeds. Pour dressing over sauerkraut mixture. Toss and cover overnight in refrigerator to blend flavors. Makes 1 quart.