In bottom of pint jars, put 1 clove garlic, 1 hot red pepper and 1/2 teaspoon salt. Make brine of 1 part oil and 2 parts vinegar. Bring to a full rolling boil. Add peppers for a few seconds and count to ten (just to loosen skin. Pack into jars that have been scalded by pouring hot water over them carefully. Cover peppers with boiling vinegar-oil brine, 1/4 inch from top. Poke knife into each jar after packing and pouring brine on, to release any possible air pockets. Seal with Kerr lids and rings that have been in boiling water (to sterilize and soften adhesive). Ready to eat in about 6 weeks. Great with Swiss steak and all meats.