Pickled Hot Peppers - cooking recipe

Ingredients

Hungarian hot peppers
cider vinegar
salt

Preparation

First wash squash; cut ends off.
Slice 1/8 inch thick. Dice it, not too thick.\tEvery
layer
put
salt
on top.
Let squash stay for 18 hours in a
basket
with a weight on top to drain
the water
out.
Boil 1 gallon of white vinegar.
Then throw
in squash
for 1 1/2 minutes.\tTake squash out and put back
in
the basket and let it stay all night with the weight on
top
to drain the vinegar out.
Take the squash out of the basket
and
put
in a
pan
and fix it with garlic, parsley, oregano,
Mazola oil and hot or sweet peppers.
Put the squash in
a
jar;
pack
it
up to the collar in the jar.
Make sure there
are
no bubbles in the jar or it will spoil.
Then fill top with oil.