2 lg. cans kraut, drained
2 c. celery
2 med. onions, diced
1 med. green pepper
4 oz. pimento
2 c. sugar
3/4 c. oil
1 1/2 c. vinegar
2 tsp. celery seed
2 tsp. mustard seed

Mix ingredients. Let stand overnight. Stir and serve.