2 c. granulated sugar
2 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
1 c. vinegar
1 (16 oz.) can sauerkraut, drained
1 (4 oz.) jar pimentos, drained and chopped

Combine all ingredients in a large bowl; stir well. Cover; refrigerate overnight. Serve immediately or store in airtight container in the refrigerator up to 2 weeks.

Yield: 1 1/2 quarts.