4 lbs. hot peppers
1 lb. sweet peppers
2 whole stalks celery
1/2 c. canning salt
4 cans black olives
3 (30 oz.) jars green salad olives
3 cloves garlic, minced
1 tbsp. oregano
2 c. wine vinegar
7 to 8 c. salad oil

Dice peppers and celery finely, put in a large bowl and set aside. Sprinkle salt over vegetables and let stand one hour, then drain. Cut up olives and add to other vegetables.

Add the vinegar and oil. Set aside and stir occasionally. Press down into small jars, cap and store in refrigerator.