1 can sauerkraut, drained
1 green pepper, chopped
1 onion, chopped
1 carrot, shredded
1 c. celery, chopped
1 pimientos, finely chopped

DRESSING:

1 1/4 c. sugar
1/2 c. vinegar
1/2 c. salad oil

Bring to just boiling point and cool. Mix with vegetables and store, covered, overnight, or longer, in refrigerator or freezer.