Gary & Mary’s Pickled Peppers

1/2 Bushel Chopped Peppers. 
Wear rubber gloves when cutting peppers and pack down tightly into jars.

6 Cups Water
4 1/2 Cups White Heinz Vinegar
3 Heaping Tablespoons Oregano
1/2 Cups Canning Salt
3 Cups Cooking Oil (this is added after all ingredients are boiling)

Mix water, salt, vinegar, and oregano and bring to a boil.  When
boiling add oil, stir constantly while ladling mixture into jars over
peppers.  I use a large flat cake pan to put the jars of peppers in
and put it next to the burner on the stove.  It cuts down on the
spillage.  Stir and ladle into jars at the same time.

Usually I wash peppers and dry them a little.  While I am cutting
up the peppers I run the jars thru the dishwasher on the super hot
cycle to sterilize the jars.  By the time the jars are done in the
dishwasher the peppers are ready to be put into the jars.  This recipe
is enough for approximately 12 pints or 6 quarts of peppers.  Also
while mixing the brine boil a pan of water after it boils remove it
from the stove and put the lids into the hot water to soften the
rubber before putting on the jars for a more solid seal.  After jars
are full about 1/2 inch from the top and the lids are on let cool.
Store on a shelf until ready to eat.  Have fun I can't wait to make
them again this summer or fall.