In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
YIELD: 10 to 12 servings.
NOTE: This can be made a day or two before serving.
SOURCE: Taste of Home Magazine, September, 1993. Typed for you by Nancy Coleman