Sauerkraut Salad

Bring the vinegar and sugar to a boil, stirring until the sugar dissolves, then cool the marinade.

Combine the rinsed sauerkraut with pimentos, water chestnuts, onion, and celery.

Pour the cooled marinade over the vegetables and toss until every strand is coated.

Pack into jars or a covered bowl and refrigerate for 24 hours.

Stir before serving chilled so the crisp vegetables stay evenly seasoned.