1 lg. can sauerkraut
1 (No. 2) can bean sprouts
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1 sm. jar chopped pimiento
Dash of celery salt
2 c. sugar
1 c. vinegar

Drain sauerkraut, sprouts and pimiento well. Boil two cups sugar and one cup vinegar until sugar dissolves. Add all ingredients and mix well. Chill. This will keep in refrigerator for two or three weeks.