1/4 c. vinegar
1 c. sugar
1 (1 lb. 13 oz.) can (or 3 1/2 c.) sauerkraut
1/4 c. diced celery
1/2 c. chopped green pepper
1 sm. onion, chopped
2 tbsp. chopped pimentos (optional)

Combine vinegar and sugar in a small saucepan; boil, then set aside to cool. Drain sauerkraut thoroughly. Add remaining ingredients and pour vinegar/sugar mixture over all. Cover and place in refrigerator until serving time. Salad may be stored in refrigerator for up to a week.