Canned Peppers - cooking recipe

Ingredients

cold packed peppers (may be hot or yellow)
large garlic cloves
oregano
salt (plain, not iodized)
oil
distilled white vinegar

Preparation

Use large jars.
Cut up 2 cloves garlic; place in bottom of jar.
Clean and cut peppers (wear gloves).
Pack firmly in jars. Add 1 teaspoon oregano and 1 teaspoon salt (plain not iodized) and 1/4 cup oil.
Pour 1 cup distilled white vinegar and add the rest with boiled (cooled) water until jar is filled to top.
Seal bottles up good and set them upside down for one day.
Season for two weeks before opening.