1 quart sauerkraut, drained and rinsed a bit
(or use left over, and adjust rest proportionately, really good with sauerkraut simmered in sherry!)
1 green pepper, diced
1 medium onion, diced
1 cup diced celery
1 sm. jar pimento, diced
(for color – could sub sweet red pepper – I do)
1/4 – 1/2 teaspoon celery seed (optional)
2/3 – 1 cup sugar (start with less)
1/4 – 1/3 cup vinegar (white is suggested)
Mix all together thoroughly at least 8 hours before serving, better if made the day before. Keep refrigerated.