1 lg. can sauerkraut, drained well
1 c. thinly sliced green pepper
1 c. thinly sliced celery
1 c. thinly sliced onion
1 sm. jar pimiento, chopped
1/2 c. sugar
1/2 c. salad oil
1/3 c. vinegar
1 tbsp. dill seed or 1 tbsp. caraway seed (opt.)

In an enamel saucepan, bring to a boil the sugar, oil, and vinegar until sugar is dissolved. (At this point, add optional seasonings). Pour over vegetables and toss. Chill. This will keep several weeks in refrigerator. It is excellent on sausage or hot dogs.