This recipe was handed down from Mom/Grandma Staude who got the recipe from her neighbor, Esther Smith. It comes from a simpler time in life when neighbors used to regularly visit across the hedge or on each another's back porch. Recipes were exchanged along with a sample taste of the food.

This salad is a bit sweet and serves as a good accompaniment to pork dishes. (Kathleen)

• 1 quart sauerkraut, cut up with shears
• 1 small onion
• 1 small cup celery (1 cup or less, to individual taste)
• 1 green pepper (medium to large)
• 1 jar diced pimentos
• 1-1/4 cup sugar
• 1/4 cup vegetable oil
• 1/4 cup white vinegar

Mix well and refrigerate overnight. Keeps well.