—Laurie Neverman, Green Bay, Wisconsin
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 1 medium green pepper, diced
- 1 cup diced celery
- 1 medium onion, diced
- 3/4 to 1 cup sugar
- 1/2 cup cider vinegar
- 1 jar (2 ounces) diced pimientos, drained
- In a 1-qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Liberty Sauerkraut Salad in Taste of Home June/July 2002, p9
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