(From Marjorie Ehman)
Note from Marcie: This is a sweet salad. I can see sauerkraut lovers using this as a hotdog topping. I changed the recipe to include an additional pound of sauerkraut as the recipe had a lot of juice. I had a Sauerkraut Salad served at my wedding reception in 1971.
2 (1-lb.) cans sauerkraut, undrained
1 cup celery, diced
1/2 cup green pepper, chopped
small jar (1-oz.) pimento, chopped
2 cups white granulated sugar
1 cup cider vinegar
Place undrained sauerkraut in a large serving bowl. Add celery, green pepper, and pimento. In a small saucepan, bring to a boil sugar and cider vinegar. Pour over salad, mix well and refrigerate overnight.