1 peck hot peppers (Hungarian hot)
1 bunch celery
2 lg. cloves garlic
2 tsp. oregano
2 c. canning salt
2 cans black pitted olives
2 qts. corn oil
2 c. white vinegar

Slice hot peppers (use rubber gloves!!) and celery. Add garlic and oregano and cover with water and 2 cups canning salt. Let set overnight or 6 to 8 hours. Rinse and drain well. Slice olives and add to pepper mix. Bring to boil oil and vinegar. Add pepper mixture and bring to boil and can in sterilized pint jars.