3 lg. thick green peppers
3 lg. thick red peppers
1 tsp. salt
1 c. sugar
1 c. water
1 c. vinegar
1 tin flat anchovies
Chopped celery hearts
1 can black olives

Stem, wash and seed peppers, cut into bite-sized pieces. Cover with boiling water and let stand 1 hour and drain well. Into a saucepan put salt, sugar, water and vinegar, dissolve and let come to boil, pour over drained peppers. Let stand overnight.

To prepare salad, cut fillets into 2 or 3 pieces each. Put into peppers, also use the oil in the anchovies. Add olives and celery, add more oil if necessary, mix well. NOTE: Use glass or stainless steel container to leave peppers in overnight.