2/3 c. vinegar
1/3 c. salad oil
1/3 c. water
1 c. sugar
2 (16 oz.) cans sauerkraut, drained
1 c. diced celery
1 c. chopped green onions
1 (8 oz.) can water chestnuts, drained & slices
2 tsp. chopped pimiento (opt.)
1 c. diced green pepper
1/4 c. grated carrot (opt.)

Combine vinegar, salad oil, water and sugar; stir well. Combine sauerkraut, celery, onion, water chestnuts and green pepper; stir in pimiento and carrot if desired. Pour dressing over sauerkraut mixture; stir to coat all vegetables. Cover and refrigerate overnight. Yield: 10 to 12 servings.