1 c. sugar
1 onion, chopped fine
1 green bell pepper
2 jalapeno peppers (optional)
1 small jar pimentos
1/2 c. white vinegar
1 qt. sauerkraut
1 red bell pepper
1 stalk celery
1 (16oz.) can bean sprouts
Combine sugar and vinegar. Combine all other ingredients and pour sugar mixture over them. Chill overnight. Will keep a week or longer. This is good with barbecue and red beans.
Doris (Hart) Gallender
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