2 1/2 cups sauerkraut, rinsed and drained
1 large, sweet red onion, diced
1 large green pepper, cut into strips
1 small jar chopped red pimentos
2 cups celery, chopped
Dressing:
1 cup sugar
1 teaspoon salt
1/2 cup white vinegar
1/2 teaspoon celery seed
Heat the dressing in a small pot over medium heat. Once warm, pour over sauerkraut mixture and let stand overnight. Serve cold.
From the Farmer's Almanac 2001
Thursday, December 28, 2000