1 lb. 13 oz. can sauerkraut, drained
1 green pepper, thinly sliced
1 med. onion, thinly sliced
1 c. chopped celery
2/3 c. sugar
1/3 c. oil
1/3 c. vinegar
Combine sauerkraut, green pepper, onion, and celery in bowl. Mix
remaining ingredients; boil for 2-3 minutes. Cool. Pour over
sauerkraut mixture; cover with plate and press down. Refrigerate
for at least 18 hours. Yield: 10 servings
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