Ingredients
Hungarian Hot Wax Peppers (1 peck=7 pints; another recipe says 1/2 bushel = 10 pints)
Canning Salt
Oregano
Black Pepper
Garlic
Olive Oil
Preparation
Wearing rubber gloves, cut peppers into rings, taking out as much of the pith as possible. Okay to leave some seeds. Sprinkle with canning salt (13oz for 10 pints), mix thoroughly, and let sit overnight, draining in a colander.
Put peppers in cheese cloth and twist hard. Rid of all water you can.
Boil pint jars. Put in peppers and, in each jar: 1/4 tsp. oregano, 1/4 tsp. black pepper, 1 clove garlic, quartered.
Pour oil over these until peppers are covered. Boil jars without lids for 15 minutes.
Put on boiled lids and tighten.
