Portuguese Pickled Onions

Put vinegar, salt, chili peppers and garlic salt (or garlic which has been put through a press) in a saucepan and bring to a boil.

Put cleaned vegetables (cut in chunks) in a sterilized quart jar.

Pour boiling liquid over vegetables, seal, let cool and refrigerate.

This is a fast pickling method and the pickles are ready in 24 hours.