Here's one Rog picked up in Venezuela, where refrigeration is not always availabe, so things get *pickled* a lot. He really likes it in the summertime. Makes it in a big suntea jar:

PULPA

1 or 2 green (bell) peppers, seeded and sliced into pieces

1 or 2 red peppers, same thing

1/2 to 1 whole onion, chopped (it's okay, Rick to have it without onion!)

octopus, chopped up, this is the traditional Pulpa meat. We usually use shrimp or crab. You really can use just about any type fish you'd like.

Samll amount of oilve oil, probably about 1/2 cup or *to taste*

Spices to taste

Enough vinegar to cover all of the above when placed in a large jar. Put in refrigerator, or not, and let sit. Rog says it is best when "aged" a few days. I don't eat it.*g*

RELATED, SORT OF:

SUMMER CUKES

Cucmbers, peeled and sliced
1/2 onion, peeled and sliced

place in covered container filled with vinegar and small amount of water (to taste)

Add salt and pepper, let sit in frig and serve later

VARIATION:

Substitute large, sun-ripened tomotoes for cucumbers