2 lbs. sauerkraut
1 c. diced celery
1 c. diced green pepper
1/2 c. oil
2 tbsp. prepared mustard
2 med. onions, sliced in rings
1 1/2 c. sugar
1/2 c. vinegar

Rinse sauerkraut thoroughly, squeeze out all excess water. Add to celery and pepper. Heat over low heat on stove, sugar, oil, vinegar and mustard until sugar dissolved and mixture bubbly. Pour over vegetables and refrigerate 24 hours.