Mmmmm, sauerkraut!

Happy New Year's! Here's half of the lucky pork-and-sauerkraut combo; I remember seeing this on my grandmother's table but I know I wouldn't have touched it on a bet as a child. I've learned to like sauerkraut since then, so I might give this a try sometime.

Sauerkraut Salad

1 can (1 lb. 13 oz.) sauerkraut, drained

1 medium onion, diced

1 green pepper, diced

1 small can pimientos, diced

1 tsp. salt

1 cup sugar

1/2 cup vinegar

Cut through sauerkraut several times with a scissors; combine with diced vegetables.
Stir salt and sugar into vinegar to dissolve. Pour over kraut mixture. Refrigerate for 24 hours before using. Will store for two weeks in refrigerator.