3 or 4 large green (or red) peppers onion 4 tablespoons wine vinegar
2 tablespoons water 2 teaspoons sugar salt

Wash the peppers and cut out the seed cases and the veins. Slice them into
fairly thin rings and scald them with boiling salt water. Let them cool in
this water before draining them. Make a dressing with grated onion and the
rest of the ingredients and serve the peppers in this dressing.