1 lg. can sauerkraut (drained and chopped)
1 c. celery (diced)
1/2 red pepper or pimento (diced)
1/2 green pepper (diced)

SYRUP:

1 1/2 c. sugar
1/2 c. vinegar
1/2 c. oil

Bring to a boil, stirring until sugar dissolves. Cool and place over kraut mixture. Mix well and refrigerate before serving.