1 peck hot peppers, sliced In 1 inch rings
1/4 c. salt
2 1/2 tbsp. oregano
6 c. white vinegar
1 qt. cooking oil

Please wear rubber gloves when slicing these peppers. They burn your fingers!

Combine all ingredients in a large pan. Place a weight of some type (platter, cutting board, etc.) on top of the mixture to keep the peppers in the brine. Allow to stand overnight. The next morning, ladle peppers and brine into sterile 1 pint jars. Seal. Process 8 minutes in a stove top canner.