Submitted by: Residential Services Division
Organization: Hawaiian Electric Company


     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
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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