- 1 can (27 ounces) sauerkraut, rinsed and drained
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1 jar (2 ounces) chopped pimientos, drained
- 1 cup sugar
- In a large bowl, combine the first four ingredients. Pour sugar over and mix well. Cover and refrigerate overnight. Serve chilled. Yield: 8-10 servings.
Originally published as Easy Sauerkraut Salad in Country Woman September/October 1994, p35
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