MIX:

1 qt. sauerkraut, drained
1 lg. onion, chopped
1 c. celery, chopped
1 green pepper, chopped
2 oz. jar pimientos

DRESSING:

1 tsp. celery seed
3/4 c. vinegar
1/2 c. oil
1/4 c. water
1 1/2 c. sugar

Bring to a boil and make a syrup. Pour over salad ingredients. Let stand 24 hours in refrigerator.