Pickled Cherry Hot Peppers - cooking recipe

Ingredients

1 Tbsp. salt
1 Tbsp. oregano
3 peeled garlic cloves
1/2 tsp. alum

Preparation

Wash peppers and cut into quarters.
Pack tightly in jar. Fill jar 2/3 with white vinegar.
Fill remainder with water to 3/4-inch from top. Top off with olive oil.
Put lids on tightly. Turn upside down on towel on countertop.
Turn over and tighten lids each day for 6 days. Store in cool, dark place.