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Pickled Onions

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Ingredients
  • 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
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.

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