2 cans sauerkraut, drained
1 can green beans, drained
1 c. chopped onion
1/2 c. shredded carrots
1/4 c. green pepper
1 1/3 c. sugar
2/3 c. vinegar

Combine first 5 ingredients. In a separate saucepan combine sugar and vinegar; bring to a boil and pour over kraut mixture. Let set in ice box overnight. Keeps good for weeks.