2 (16 oz.) cans sauerkraut
1/2 c. white vinegar
2 c. sugar
2 1/2 c. diced green bell pepper
1/2 c. diced pimento
1/2 c. diced onion
1/3 c. oil
Salt to taste

Put sauerkraut in colander and run cold water over it. Let drain. Heat vinegar and sugar until dissolved completely. Cool slightly, pour over mixture of ingredients. Let stand at least 3 hours. Can be stored in refrigerator for weeks.