1 lg. can kraut, sweet & sour
1 1/2 c. sugar
3/4 c. salad oil
1 or 2 green peppers
1 sm. jar pimientos
1 onion, chopped fine
1 tsp. celery seed
1 clove garlic

Drain kraut. Chop pepper and onion fine. Add all ingredients together and mix well. Stand overnight in refrigerator.