2 pounds sauerkraut, washed
1/2 red pepper, chopped about 3/8 "
1/2 yellow pepper, chopped about 3/8 "
1 medium onion, finely chopped
1 cup celery, chopped
1 1/2 cups granulated sugar
1/2 cup salad oil
2/3 cup vinegar ( I like cider vin. but I'm diff)
1/3 cup water

1. Wash sauerkraut, chop vegetables and put all in non-aluminum bowl.
    
2. In a non-aluminum saucepan combine sugar, salad oil, vinegar, and water.
    
3. Without RACING, bring ingredients in pan to a low boil. Remove immediately and pour over
    
4. vegetables and kraut in bowl. Let mixture cool to room temperature. Refrigerate.
    
5. Great sweet relish, even for the kraut-impaired.
    
6. Country Cookbook , 150th Goshen Church Anniversary, 1837-1987.Jane Lew, WV.