1 lg. can sauerkraut, drained
1 lg. sweet onion, chopped
1 c. finely chopped celery
1 lg. bell pepper, thinly sliced
1 c. sugar
1/2 c. oil
1/4 c. vinegar

Warm oil and vinegar to melt sugar. Let cool. Pour liquid mixture over remaining ingredients. Refrigerate at least 12 hours. The longer, the better.