Ingredients:

2 1/2 TO 3 lb onions
2 green peppers
1 1/2 cups cider vinegar
1 1/2 cups water
3 Hawaiian red peppers, seeded and chopped
1 tablespoon Hawaiian salt

Procedure:

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.