Tangy Sauerkraut Salad

1/4 C each cider, vinegar, oil and sugar

1 14 oz. can sauerkraut, rinsed and drained well

1 small green pepper

1 small onion

1 small carrot

1/2 t celery seeds (optional)

Put vinegar, oil, sugar in small saucepan. Bring to boil quickly, then remove from heat. Put drained kraut in a non-metal bowl and pour on hot dressing. Add green pepper, onion, and carrot and whirl briefly in food processor to finely chop. Add celery seed. Chill several hours. Serves 10.