" Smokers" (Hot Pickled Peppers) - cooking recipe

Ingredients

8 quarts hot peppers (1 peck)
1 quart cider vinegar
3/4 quart water
1 pint vegetable oil
canning salt
1 tablespoon oregano
1 teaspoon alum
16 garlic cloves

Preparation

WEARING GLOVES, wash peppers and cut into bite size pieces. Leave seeds in every 6th or 8th pepper depending on how hot you want them.
Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS!
Stir and let stand over night. Continue to stir whenever you get the opportunity.
In each jar add one clove of garlic in bottom of jar and fill each jar with pepper/brine mixture. Add second clove of garlic to the top of jar.
Keep refrigerated if not canned!