1 lg. can sauerkraut, undrained
1 lg. can bean sprouts, drained
2 c. diced celery
2 c. slivered onion
1 lg. green pepper, diced
1/4 c. pimento, diced
2 c. sugar
1 c. white vinegar

Mix vegetables gently. Boil sugar and vinegar for 1 minute. Cool to warm. Pour over vegetables. Cove tightly. Chill at least overnight. Drain before serving. Keeps very well. Serves lots.