1/2 bushel peppers, hot and sweet
1 c. canning salt
3 lg. heads garlic, sliced
1/2 c. oregano
Oil (at least 10% olive oil)

Wash peppers. Slice into rings. Put into large crock or stainless steel pan. Pour salt over peppers. Mix well. Cover with clean cloth. Let stand 12 hours. Drain, and spread on picnic table and dry 3 hours.

Put back into crock. Add garlic, add oil to oregano to moisten, add to peppers and garlic. Mix well. Pack loosely in jars. Fill with oil. Check in day or two and add oil, if needed, to cover peppers.

Refrigerate jars until use.