2 (16 oz.) cans sauerkraut
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 sm. jar chopped pimientos
1 c. vinegar
2 c. sugar
1 can bean sprouts (opt.)

Drain and wash sauerkraut and bean sprouts. Squeeze dry. Add other vegetables. Boil vinegar and sugar together 3 minutes, then pour over salad. Mix well and chill 24 hours.