- 1 large can sauerkraut
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1 1/3 cups sugar
- 1 cup celery, diced
- 1 small onion, diced
- 1 red pimento, diced
- 1/2 cup sweet pickles, diced
Run cold water over kraut to crisp it. Drain. Mix oil, vinegar and sugar well. Add remaining ingredients and let stand in refrigerator for 2 hours before serving.
By Robin from Washington, IA
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