1 (16 oz.) can sauerkraut, rinsed and drained
1 c. chopped onions
1 c. chopped bell pepper
1 c. chopped celery (or 1 tsp. celery seed)
1 (3 oz.) jar pimento, chopped
1/2 tsp. garlic salt
1/4 c. salad oil

DRESSING:

1/2 to 3/4 c. sugar
1/2 c. vinegar

Mix together sauerkraut and vegetables. Sprinkle with garlic salt and pour salad oil over vegetables. Meanwhile, mix sugar and vinegar and heat to boiling. Let sugar solution cool, then pour over sauerkraut mixture. Chill salad before serving. The flavor of this salad improves with chilling for several days. Serves 8 to 10.