Sauerkraut Salad

• 2 lbs (.9 kg). sauerkraut, drained
• 2 cups (475 ml) diced celery
• 1 cup (225 ml) diced red onion
• 1/2 cup (125 ml) diced green pepper
• 1 cup (225 ml) whole kernal corn, drained
• 3 tbsp (45 ml) diced pimento
• 2 cups (475 ml) sugar
• 1/2 cup (125 ml) vinegar

1. Chop all vegetables and put into a medium size bowl.
2. In a small saucepan, bring sugar and vinegar to a boil.
3. Cool to room temperature then pour over veggies and mix well.
4. Refrigerate at least 24 hours.
5. Will hold for a month refrigerated.

celery, red onion, green pepper, whole kernal corn, pimento, sugar, vinegar

Taken from online-cookbook.com/goto/cook/rpage/0014BF (may not work)