2 cups sauerkraut (drained)
1/2 cup sugar
1/4 cup vinegar
Cut or chop sauerkraut. Stir in the sugar and vinegar and let stand while preparing remaining ingredients.
1/2 vup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup shredded carrot
1/4 cup finely chopped onion
Mix all together; cover bowl tightly and chill overnight. Will keep for week or more in refrigerator. Salad may be varied by adding thin slices of wieners, shrimp, crab, pineapple, ripe olives, or pimento.