1 #2 1/2 can sauerkraut, washed & drained
1/2 c. chopped celery
1/2 c. green pepper
1/2 c. onion
1/2 c. carrots
3/4 c. sugar
1/2 c. vinegar
1/3 c. corn oil

Mix the sauerkraut and chopped vegetables. Mix the sugar, vinegar and oil; pour over kraut. Keeps well stored in a tightly covered jar in refrigerator. Keeps up to 2 weeks.