GERMAN KRAUT SALAD

1 lg. can kraut (shredded)

1/2 c. red chopped bell pepper

1/2 c. green chopped bell pepper

1 lg. onion, chopped

1 c. sugar

1/4 t. salt

Dash of hot sauce

1 1/2 c. vinegar

Combine sugar, vinegar and salt.  Heat just to melt sugar.  Let cool.  Mix ingredients and put in pint jars or plastic containers.  Cover with liquid.  Chill two days.  Mix during chilling time.

Polly Austein