1 (2 lb.) bag sauerkraut, fresh
1 1/2 c. sugar
1/2 c. salad oil
1 med. onion, diced
1 red pepper
1 green pepper
1 tsp. celery seed

Drain sauerkraut in colander until liquid disappears. Then squeeze until almost dry. Mix ingredients well and let stand 48 hours. Lasts for weeks when refrigerated.