2 lbs. sauerkraut
1 lg. onion, chopped
1 bell pepper, chopped
1 can pimientos
2 c. sugar
3/4 c. vinegar
1/3 c. oil
1 tbsp. celery seed

Rinse sauerkraut in cold water. Squeeze out water, mix in onion, pepper and pimientos. Blend sugar, vinegar, oil and celery seed. Pour over kraut mixture. Cover and let stand in refrigerator overnight.