Portuguese Peppers

By Mary Anne Daino

Ingredients

• 1 bushel -Portugese red or green hot peppers
• 1 gallon white vinegar
• 3 qts. Water
• 1/4 gal. Wesson oil ( do not use olive oil)
• 2 cups canning salt
• 1/2 cup oregano
• 2 heads garlic

Preparation

Step 1

Cut peppers into 1/4 to 1/2" wide rings. Mix all ingredients, add peppers, let stand for 8 hrs. use a crock or stainless Steel container. Sterilze jars and lids and pack with peppers. Pour brine over peppers evenly and seal tight. Store in dark room or refrigerate.