1/2 c. vinegar
1 c. sugar
1 can sauerkraut (3 1/2 c.)
1/4 c. diced celery
1/2 c. chopped green pepper
1 sm. onion, chopped
2 tbsp. pimiento (opt.)

Combine vinegar and sugar in small saucepan, boil then set aside to cool. Drain sauerkraut thoroughly. Add remaining ingredients and pour vinegar sugar mixture over all. Cover and place in refrigerator until serving time. Salad may be stored in refrigerator up to a week. Real good served with fish or bar-b-que instead of cole slaw.