4/5
(1 Votes)
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.