1 qt. kraut, chopped and drained
1 can whole kernel corn, optional
1 green pepper, chopped
1 med. onion, chopped
1 1/2 c. celery, chopped
1 1/2 c. sugar
1/2 c. white syrup
1 c. white vinegar

Mix sugar, syrup and vinegar to make a nice liquid. Set aside. Put all other ingredients together in large bowl. Add the reserved liquid slowly to the ingredients in bowl and mix. You may not necessarily need all the liquid. If not, set aside for other use. This kraut salad can be kept in refrigerator and keeps well. Good to serve at Bar-b-ques, etc.