Crisp Kraut Salad - cooking recipe

Ingredients

1 (16 oz.) can sauerkraut, drained
1 (2 oz.) sliced pimentos, drained
1/2 c. coarsely shredded carrots
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1/2 c. celery
1/4 c. vinegar
1/2 c. sugar
salt and pepper

Preparation

Turn kraut into colander and drain, pressing out all liquid. Combine in bowl the kraut, pimentos, onion, celery, carrots and green pepper.
In small bowl mix vinegar, sugar, salt and pepper, then stir until dissolved.
Then pour over vegetable mix.
Cover and refrigerate at least 1 hour.
Keeps well in refrigerator.