Pickled Hot Peppers: Slice 1/2 bu peppers in rings, mix with 13 oz. salt and let stand overnight.  Rinse 3 times in cold water. Pack in mason Jars.  bring to boil: 1 qt. oil 1 1/2 qt. water 2 qt vinegar, 2 T oregano, 10 cloves cut up garlic.  Pour mixture over peppers and put on sterile lids and tighten.  Will seal in 6 hrs.  (To ensure jars don't break, we run hot tap water over the exteriors before filling with hot liquid. Also make sure to mix liquid with each jar so the first one doesnt get all the oil and all the rest nothing.)