Everlasting Salad - cooking recipe

Ingredients

1 large can sauerkraut
1 small can bean sprouts
1 green pepper
1 c. celery
1 small jar pimento
1/2 c. vinegar
1/2 tsp. dill weed
1 onion, chopped
1 1/2 c. sugar

Preparation

Drain the juice of the sauerkraut and the bean sprouts.
Cut up the pepper and the celery; drain the pimentos.
Also chop up the onion.
Mix all together.
Let stand in the refrigerator overnight.
Can be kept 4 weeks in the refrigerator.