Pickled Peppers - cooking recipe

Ingredients

1/2 peck bell peppers (some should be turning red and/or yellow)
1 c. vinegar
2 c. sugar
2 Tbsp. oil
salt
cherry peppers (two to a jar; you may use Hungarian wax peppers or something hotter to your taste)

Preparation

Cut peppers in 1/2 to 1-inch strips.
Combine all ingredients and cook until peppers are tender but not overly soft.
Jar in hot sterilized pint jars, adding the hot peppers 1/3 to 2/3 the way up in the jar.
Be careful not to puncture or tear the hot peppers. Process in boiling water bath for about 15 minutes.
Remove from canner and let stand in a cool, draft-free area overnight before storing.
Best if not used for a couple of weeks.
These are great on hot dogs instead of relish or served with roast beef.