Sauerkraut Salad

Combine the sugar and vinegar in a small saucepan and bring to a brief boil, stirring until the sugar dissolves. Remove from the heat and cool the dressing completely.

Drain the sauerkraut well, squeezing out excess brine if it is very wet, then place it in a large bowl.

Add the green pepper, onion, red pepper or pimiento, celery, and black pepper to the sauerkraut and toss until the vegetables are evenly distributed.

Pour the cooled sweet-vinegar dressing over the salad and fold until every strand is lightly coated.

Cover and refrigerate overnight. Stir again before serving chilled, letting the crisp vegetables and tangy dressing balance the sauerkraut.