1 lg. can sauerkraut
1 c. sugar
1/4 c. cider vinegar
1/2 c. chopped celery
1 green pepper, chopped
1 sweet onion, chopped
1/2 tsp. basil
Dash garlic salt

Drain sauerkraut and cut with scissors. Mix sugar and vinegar and pour over kraut. Add celery, green pepper, onion, basil and garlic salt. Toss well. Let stand at least 3 hours. Before serving, store covered in refrigerator.