Wash peppers and puncture each with toothpick 3 or 4 times. Pack tightly in jars. Cover with solution of:

1 c. vinegar
1/4 c. water
1/4 c. olive oil
1 tsp. salt
1 tbsp. mixed pickling spices

Mix ingredients and bring to a boil. Cover peppers up to 1/2 inch from top of jar. Seal and process 10 minutes in hot water bath. Enough solution for 2 pints.