1 bushel green bell peppers
1 gal. brown vinegar
3 c. Mazola oil
3 oz. dried red chili peppers
1 c. pickling salt

Cut chilies and boil in small amount of water until chilies are soft. Set aside. Clean and cut peppers in strips (discard stems and seeds). Mix all ingredients in large canning kettle. Weigh down peppers and leave overnight. Stir occasionally. Wash jars, boil rings and lids. Pack peppers in jars, seal with rings and lids. Bake in oven 25 minutes at 275 degrees or hot water bath for 10 minutes.