1 lg. can sauerkraut
1 c. finely chopped red or green pepper
2 c. finely chopped celery
1 chopped red onion
1 c. sugar
1/2 c. vinegar
1/4 c. salad oil

Break sauerkraut apart with a fork and drain well. Add peppers, onion, and celery to sauerkraut. Boil sugar, oil, and vinegar until thick; pour over vegetables and let stand at room temperature for several hours. Refrigerate overnight.