1 large can sauerkraut 1 green or red pepper cut up for color 1 C. sugar 1/2 C. vinegar 1 C. cut up celery 1 sweet onion cut up 1-3 C. salad oil
Empty sauerkraut and drain well. Separate the shreds of kraut, squeeze out all the juice. Add celery, onion, and pepper; mix well. Dissolve sugar in the vinegar and oil and pour over kraut. Let set over night. It keeps well for a week.
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