1 1/2 c. granulated sugar
1/4 c. salad oil
1 lg. can sauerkraut, drained
1 c. chopped celery
1/2 c. vinegar
1/4 c. water
1/4 c. chopped pimento
1 c. chopped green pepper

Combine sugar, vinegar, salad oil, water and bring to boiling point.

Combine sauerkraut, celery, green pepper and pimento. Add the liquid ingredients. Put in covered glass container and refrigerate for at least 12 hours.