LOCATION: Recipes >> Preserving >> Pickled Onions 14
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Pickled Onions 14
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PICKLED ONIONS
2 1/2 to 3 lbs 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
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.
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