Sauerkraut Salad - cooking recipe

Ingredients

2 (No. 2) cans kraut, drained
1 1/2 c. carrots, shredded
1 c. celery, finely chopped
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can sliced water chestnuts (optional)
2 c. sugar
2/3 c. vinegar

Preparation

Mix vegetables and set aside.
Boil vinegar and sugar together about 1 minute.
Make sure sugar is dissolved.
Cool.
When cool, pour over vegetables.
Store tightly covered in refrigerator. Best when allowed to sit overnight.
Keeps well.
Good side dish with barbecue.