1 lg. can sauerkraut, drained (run cold water over it)
1/2 c. Crisco oil
1/2 c. vinegar
1/2 c. sugar
1 c. diced celery (fine)
1 c. diced onions
2 tsp. pickle juice

Mix oil, vinegar, and sugar well. Heat until sugar is dissolved. Add to remaining ingredients. Refrigerate 2 hours or more. You may add olives, carrots, peppers, etc. (for color) or whatever vegetables you like.