2 cans sauerkraut (about 30 oz.)
1 c. celery
1 c. bell pepper
1 c. onion
1/2 c. vinegar
1 c. sugar

Rinse kraut. While it drains in colander, chop celery, peppers and onion. Toss all together. Boil together the vinegar and sugar. Pour over the kraut mixture. Store in jars in refrigerator. It will keep many days.