1 c. sugar
1/3 c. cider vinegar
1 lg. can (or jar) sauerkraut, drained
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. green pepper, chopped

In a medium saucepan, combine sugar and cider vinegar. Bring to a boil, stirring constantly. Remove from heat; cool. Pat all moisture out of drained sauerkraut (there is no need to rinse). Add celery, onion, and green pepper; mix well. Pour syrup mixture over the sauerkraut mixture and let sit overnight. Makes 6 to 8 servings.