Ingredients

• 4 cups chopped celery
• 1 cup chopped green pepper
• 1 cup chopped onion
• 1 (16-ounce) can sauerkraut, drained
• 1 (4-ounce) jar pimientos, drained and chopped
• 1 cup vinegar
• 1 cups sugar
• 1 teaspoon salt
• 1 Tablespoon mustard seed

Preparation

1. Combine celery, green pepper, onion, sauerkraut and pimentos in a large bowl; stir well.
2. Stir sugar, mustard seeds and salt into vinegar and pour over vegatabke mixture.
3. Stir well.
4. Cover and refrigerate overnight.
5. Serve immediately or store in an airtight container in refrigerator up to 2 weeks.