15 oz. (2 cans) kraut, chopped (well drained)
1 medium onion, chopped
1 medium green pepper, chopped
2 stalks celery, diced
2 oz. (1 small jar) pimento
1/2 c. sugar
1/4 c. vinegar
1/4 c. Crisco oil

Combine together: kraut, onion, green pepper, celery and pimento. Sprinkle sugar over salad. Add vinegar and oil. Toss to combine all ingredients. Refrigerate overnight. Drain off excess juice before serving.

NOTE: May add more vinegar and oil to taste.