Sauerkraut Relish

Avoid canned sauerkraut. The kind in glass jars, or the refrigeraated variety are far better. This is a great side when serving pork dishes.

2 lbs sauerkraut, drained and rinsed well
1 med onion, chopped
1 cup celery, finely chopped
1/3 cup green pepper, finely chopped
1 cup sugar
1 cup oil (anything but olive oil)
1/3 cup vinegar

In a saucepan, combine sugar, oil and vinegar. Heat until dissolved. Pour over remaining ingredients. Chill overnight. Keeps very well.