1 peck peppers (seed & ring), Hungarian, banana & red
4 to 6 stalks celery, diced

BRINE:

1 qt. cider vinegar
3 c. cold water
2 c. oil
3/4 c. salt
3 to 4 cloves garlic, diced
1/4 c. oregano

Put all in plastic or glass dish, stir with wooden spoon every 1/2 hour for 8 hours. Put in jars, store in refrigerator. NOTE: I use 1 head cauliflower, 16 hot peppers, 5 small cucumbers, 4 carrots, 3 onions for 1 recipe of brine and get about 5 quarts of hot mix.