2 gallons sliced hot pepper (cut into rings)
2 cups vinegar
1 pint olive or vegetable oil
3 cups sugar
1 tbsp. salt
2 lg. (32 oz.) bottles ketchup
2 lb. wieners (cook before using) cut into small pieces

Mix everything but peppers, cook 5 minutes. Add peppers, cook 5 more minutes. Put into jars and seal.

Process in a boiling water bath for 15 minutes.

Keeps well in refrigerator for up to 6 months.

Makes 6 quarts.