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. olive 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.

Process for 15 minutes in a boiling water bath.