Ingredients
2 cans (14 ounces each) sauerkraut, rinsed and drained2 cups chopped celery1 cup chopped onion1 jar (2 ounces) diced pimientos, drained1 medium green pepper, chopped1/2 cup julienned carrot1-1/2 cups sugar1/3 cup cider vinegar
Preparation
In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.
