Ingredients
| 2 Quart | kraut, drained and rinsed |
| 2 Cup | sugar |
| 1 Cup | vinegar |
| dash of black pepper | |
| 1 Can | bean sprouts, drained |
| 2 Cup | chopped celery |
| 1 Cup | chopped sweet onion |
| 1 | green bell pepper, chopped |
| 1 | small jar pimento, drained and chopped |
Instructions
Place drained and rinsed kraut in ice water until crispy. Combine sugar, vinegar and pepper and bring to a boil. Cook until sugar is dissolved. Cool. Combine well-drained kraut and remaining vegetables. Pour syrup over mixture to cover all. Refrigerate for 2 hours.
