Ingredients:
2&1/2-3lb onions
2 green peppers
1&1/2 cups cider vinegar
1&1/2 cups water
3 Hawaiian red peppers, seeded and chopped
1 Tbsp Hawaiian salt
Instructions:
Cut onions and green peppers into wedges; pack tightly into jars.
Combine remaining ingredients, stirring until salt dissolves. Pour over onions and peppers.
Cover and let stand for 24 hours, then store in refrigerator. Makes 2 quarts. Enjoy!
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