2 gallons peppers
1 quart vegetable oil
1 quart can tomato juice
1 cup vinegar
1 cup sugar
1 tbsp. salt

Remove seeds from peppers while dry, then wash in cold water. Boil 1 quart of vegetable oil with 2 gallons peppers. Let boil and stir until all have been under oil. Set off from heat. Pack in jars.