1 peck Hungarian peppers, sliced & seeded
1 qt. white vinegar
1 pt. oil
1/2 c. pickling salt
7 to 8 cloves garlic
3 c. celery, chopped
1/4 c. oregano
Cauliflower, chopped

Slice peppers. Let stand overnight in salt. Squeeze out water. Do not rinse. Add ingredients. Pack in sterile jars. Seal with hot lids. No boiling water bath needed.