1 lb. sauerkraut
1 c. chopped bell pepper
1 c. chopped onion
1 can pimiento
1 c. sugar
1 c. vinegar

Drain sauerkraut well; mix with vegetables. Heat sugar and vinegar until boiling and sugar is dissolved. Pour over slaw mixture. Toss thoroughly and cool. Store covered dish in icebox. Keeps well for several days. Wonderful used in Reuben sandwiches.