Sabula De Vinha (Pickled Onions)

• 3 pounds onions
• 2 green peppers
• 1-1/2 cups cider vinegar
• 1-1/2 cups water
• 1 tbsp. Hawaiian salt, or ice cream (rock) salt
• 3 Hawaiian red peppers

Cut onions and green peppers into wedges; add combined vinegar water, salt and Hawaiian peppers. Cover, let stand 24 hours. Refrigerate at least 3 days.