1 can (16 oz.) sauerkraut
1/4 c. salad oil
1/4 c. sugar
1/4 c. white vinegar
1 c. sliced celery
1/3 c. chopped red pepper

Drain sauerkraut. Combine oil, sugar and vinegar in small saucepan; bring to a boil. Reduce heat and cook slowly for 3 minutes, stirring occasionally.

Combine sauerkraut, celery and red pepper in bowl; add liquid and blend thoroughly. Cover and chill 4 to 6 hours or overnight. 4 servings.