1 lg. jar (qt.) kraut
1 c. diced onion
1 sm. bottle pimiento
2 c. sugar
2 c. diced celery
1 lg. green pepper
1 tsp. salt
1/2 c. vinegar

Soak kraut 15 minutes in cold water. Drain thoroughly. Combine with remaining ingredients and refrigerate overnight. Very good with roasts. Keeps indefinitely.