1 1/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
2 cans sauerkraut, drained
1/3 c. chopped pimento
1 c. coarsely chopped green pepper
1 c. chopped onion
1 c. chopped celery

In a heavy saucepan, combine sugar, vinegar, and oil. Place over moderate heat and bring to a boil, stirring occasionally. Remove from heat and set aside to cool to room temperature. In a large bowl combine remaining ingredients. Add sugar mixture, mix well, cover and refrigerate. Best when refrigerated for at least two days before eating.

Makes a great looking festive salad for the holidays.