DRESSING:

1 1/2 c. sugar
3/4 c. distilled white vinegar
1/4 c. vegetable oil
1 (1 qt.) jar sauerkraut, undrained
1 1/2 c. diced celery
1 med. sweet onion, thinly sliced
1/2 med. green bell pepper, diced
1 (2 oz.) jar diced pimento
1 tsp. celery seed
Freshly ground pepper

For dressing - combine sugar, vinegar and oil in small saucepan. Bring to boil over medium heat. Reduce hat to low and simmer dressing, stirring occasionally 5 minutes.

Combine remaining ingredients in large bowl and mix well. Pour dressing over and toss to coat. Cover and refrigerate overnight. Drain before serving. 12 servings.