Sauerkraut Salad - cooking recipe

Ingredients

2/3 c. white vinegar
1/3 c. water
1/2 c. Crisco oil
1 1/2 c. sugar
1 (28 oz.) can kraut, washed and drained
medium jar chopped pimentos
large chopped onion
1 green pepper, chopped fine
1 c. celery, chopped fine

Preparation

Mix and heat the liquids until it boils, then cool.
Mix the kraut (squeeze it good) and mix with the rest.
Pour the cooled liquid over.
Store in refrigerator overnight.
The longer it stays, the better it will taste.
Will keep 2 to 3 weeks if stored in a glass jar.