1 (2 lb.) pkg. vacuum packed fresh sauerkraut
3/4 c. vinegar
1 1/2 c. sugar
1 c. chopped celery
3 bell peppers (1 red, 1 green, 1 yellow)
1 lg. onion, chopped
1 tbsp. celery seed
Salt and pepper

Put sauerkraut in colander and rinse with cold water. Put in large bowl and add remaining ingredients. Mix well. Store covered in refrigerator at least 24 hours before serving. Keeps indefinitely. You may adjust the amount of sugar more or less according to your taste. Fresh sauerkraut is usually found in the meat department of the supermarket. 12 to 15 servings.