1 lb. can sauerkraut and juice
1 c. chopped celery
1/2 c. chopped onion
1 chopped green pepper
1 sm. jar chopped pimento
1 c. vinegar
1 c. sugar

Mix sauerkraut, juice and vegetables. Bring sugar and vinegar to a boil, then pour liquid over vegetables and let cool. Store in covered jars. Makes 4 to 5 half pints. This can be kept in the refrigerator for 2 weeks. You also may seal the relish in sterile jars and process in a boiling water bath for 10 minutes to keep indefinitely.