1/2 c. vinegar
1 1/2 c. sugar
No. 2 1/2 can (1 qtsp.) sauerkraut, drained and rinsed
1/2 c. green pepper
1/4 c. red sweet peppers
1/2 c. celery
1/2 c. chopped onions

Bring the vinegar and sugar to a boil to dissolve. Cool. Combine. Cover and refrigerate at least 24 hours. Will keep several weeks.