1 lg. can (3 1/2 c.) chopped sauerkraut
1 med. red onion, chopped
1 bell pepper, chopped
1/3 c. vinegar
1 1/2 c. sugar

Lightly rinse kraut and drain well. Mix sugar and vinegar well; pour over kraut, then add onion and bell pepper. Let stand in refrigerator 24 hours before serving. Salad will keep up to 2 weeks in refrigerator.