1-2 stocks celery, sliced thin
1 green pepper, sliced thin
1 lg. sweet onion, chopped
1 carrot; optional
1 hot pepper, sliced very thin
1 can sauerkraut, drained
1 can bean sprouts, use juice
Seasoning (salt and pepper)

Boil 1 cup vinegar and the bean sprouts with juice of the bean sprouts.

Add 2 cups white sugar. Stir until dissolved. Let cool and add the other ingredients. Stir thoroughly. Store in refrigerator to age.