2 lbs. canned sauerkraut (drained, rinsed and cut)
1 c. chopped celery
1 c. chopped green pepper
1 c. red onion (med. to lg.)
1 lg. jar pimento (or red pepper)

Put in large bowl.

Mix in smaller bowl: 1 1/4 c. sugar 1/2 c. vinegar 1/2 c. salad oil

Pour marinade over the vegetables and toss lightly. Place in a covered plastic container and refrigerate for at least 24 hours. Will keep for as long as 3 weeks.