1 qt. kraut, drained and cut fine
1/2 c. green pepper, cut fine
1/2 c. green onions (do not use green tops), cut fine
1/2 c. celery cut fine
1/2 c. vinegar
1 1/2 c. sugar

Heat sugar and vinegar to boiling point. Allow to cool. Combine kraut and all other ingredients in large mixing bowl. Pour sugar, vinegar mixture over kraut mixture and place in tightly closed container. Refrigerate 48 hours. Do not freeze. Good with Bar-B-Que ham and cold plates. Lasts a long time in refrigerator.