1 lg. can sauerkraut
1 lg. can bean sprouts
2 c. celery, chopped
1 c. sweet onions, chopped
1 green bell pepper, chopped
1/2 jar pimento, chopped
1/4 c. lemon juice
2 c. sugar
1 c. white vinegar

Drain sauerkraut and bean spouts. Add next 5 ingredients together. Bring to full boil sugar and vinegar and let cool. Mix all together and let stand (refrigerate) for 24 hours.

It will keep in refrigerator for 1 month (if it lasts that long).