1 (2 1/2 lb.) can sauerkraut, drained and chopped fine
1/2 c. celery
1 bell pepper, chopped
1 med. purple onion, chopped
1 sm. jar pimentos
1 c. sugar
1/2 c. salad oil
1/2 c. water
2/3 c. vinegar (plain or apple cider)

Mix sauerkraut, celery, bell pepper, purple onion and pimentos and set aside. Mix the sugar, salad oil, water and vinegar and dissolve sugar thoroughly. Combine the two mixtures and put in covered container. Chill overnight or longer. Keep refrigerated. Gets better with age.