This salad keeps well for several days

16	ounces	Sauerkraut, Preferably Not A Canned variety
2/3	cup	Sugar
1/3	cup	Cider Vinegar
1/2	cup	Water Chestnuts -- Sliced
1/2	medium	Onion -- Chopped
1/2	small	Green Bell Pepper -- Chopped
1/2	small	Red Bell Pepper -- Chopped
2		Carrots -- Shredded, Fine
2	Ribs	Celery -- Chopped
2	Tbsps	Oil, Preferably Canola Or Corn
1	Tbsp	Mustard Seeds
		dash of ground cloves

• Drain the sauerkraut, rinse it, and drain it again. Place the kraut in a large bowl.
• In a small saucepan, heat the sugar and vinegar together until the sugar has dissolved. Pour the mixture over the kraut and toss well.
• Add the remaining ingredients and toss the salad again.
• Refrigerate, covered, for at least 1 hour.
• Serve chilled.