3 (16 oz.) cans sauerkraut, rinsed and drained
2 c. sugar
1/4 c. water
1 tsp. salt
1 c. white vinegar
1/4 c. salad oil
1 green pepper, chopped fine
2 c. celery, chopped fine
1 med. onion, chopped fine
2 tsp. pimento or red pepper, chopped fine
1 tsp. celery seed

Mix sugar, water, salt and vinegar. Boil for 2 minutes. Mix sauerkraut, salad oil, peppers, celery, onion, pimento and celery seed. Pour hot vinegar, sugar and water mixture over vegetables. Refrigerate for 4 hours, stirring occasionally. May be kept in refrigerator up to 1 week. Great over hot dogs as a relish or eaten as a salad.