- 2 (14 ounce) cans sauerkraut, drained and rinsed
- 2 cups chopped celery
- 1 cup chopped onion
- 1 (2 ounce) jar diced pimientos, drained
- 1 medium green pepper, chopped
- 1/2 cup julienned carrots
- 1 1/2 cups sugar
- 1/3 cup cider vinegar
- 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.