Sauerkraut Salad - cooking recipe

Ingredients

1 large jar sauerkraut
32 oz. fresh bean sprouts
2 c. sugar
1 c. white vinegar
2 c. cut up (diced) green pepper
2 c. diced onion
2 c. diced celery

Preparation

Drain sauerkraut; if using canned sprouts, drain also.
Mix vinegar and sugar; simmer until sugar dissolves.
Add to vegetables.
Chill overnight.
Keeps well in refrigerator for several days.