Sauerkraut Relish - cooking recipe

Ingredients

1 (2 lb.) bag fresh sauerkraut or canned
1 1/2 c. sugar
1/2 c. salad oil
1/2 c. white vinegar
1 medium onion, diced
1 red pepper, diced
1 green pepper, diced
1 tsp. celery seed

Preparation

Drain sauerkraut in colander until liquid disappears, then squeeze and dry.
Mix with rest of the ingredients and let stand 48 hours.
Can be kept in any covered container or quart jar. Lasts for weeks when kept refrigerated.
Very good.