1 (16 oz.) jar/can sauerkraut
1 cup diced red onion
1 cup diced celery
1 cup diced bell pepper
1 cup diced pimentos
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 cup sugar

Drain sauerkraut really, really well. I usually drain it for a few hours, in a colander, making sure I get all the liquid out of it.

Mix all of the ingredients together and refrigerate overnight before serving.

Note: This recipe is best if made a couple of days ahead and then served.

Submitted by: L. Peevey