1/2 c. salad oil
1/2 c. white vinegar
1/2 c. sugar
32 oz. bag sauerkraut (1 qtsp.)
1 c. diced celery
1 medium onion, chopped
1 small green pepper, chopped
12 pimento olives, chopped

Mix oil, vinegar and sugar together; bring to a boil and let cool. Combine all ingredients. Refrigerate, covered, for 24 hours before serving. Salad will keep refrigerated 3 to 4 weeks.