2 (16 oz.) cans sauerkraut, rinsed & drained
1 can water chestnuts, drained & sliced
1 c. celery, sliced
1 c. green onions, sliced
1 c. green pepper, diced
1/4 c. pimiento, chopped
1 med. carrots, shredded
2/3 c. vinegar
1/3 c. Crisco or olive oil
1/3 c. water
1 c. sugar or Sweet & Low
2 tsp. mustard seed

Mix all together and refrigerate overnight before using. Will keep for 4 to 6 weeks in refrigerator. Makes 2 quarts.