2 cups washed, drained kraut (cabagge)
1 small jar pimientoes
1 cup green peppers
1 cup onions
1/3 cup vinegar
1 cup celery
1 1/2 cup sugar
Chop kraut, pepper, celery and pimientoes. Bring to a boil the sugar and vinegar. Let cool and pour over ingredients and stand for a few hours.
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