• 2 pound bag fresh sauerkraut, drained and chopped

  • 1 cup chopped red bell pepper

  • 1 cup chopped green bell pepper

  • 1 cup chopped celery

  • Dressing: 1 1/2 cups sugar

  • 2 tablespoons oil

  • 2 tablespoons vinegar

  • Dash salt

Stir together and pour over the sauerkraut mixture.

Chill for 24 hours.

Stir occasionally.