2 c. celery, diced
2 c. green pepper, diced
2 med. onions, diced
1 sm. jar pimientos, drained
1 (16 oz.) can sauerkraut
1 (16 oz.) can bean sprouts
2 c. granulated sugar
2/3 c. white vinegar

Mix celery, green pepper, onions in large bowl. Add drained pimientos. Drain sauerkraut and bean sprouts, saving liquids. Add sauerkraut and sprouts to bowl. Mix together sugar and white vinegar and heat to dissolve sugar. Pour over vegetables with reserved sauerkraut and sprout juices. Toss together. Refrigerate 2 to 3 days ahead of serving time. May add 1 or 2 cups thin carrot strips. May use larger can of sauerkraut.