|Peppers||12 (Green Or Red)|
|Vinegar||3 Cup (48 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Pickling onions||1 Cup (16 tbs), peeled|
Wash peppers; remove seed and centers.
Cut into serving pieces.
Bring vinegar, oil and salt to a boil.
Add a few peppers and onions at a time, turning in boiling liquid until peppers change color.
Do not overcook.
Cool and store in refrigerator if to be served within a few days.
Peppers may also be canned.