A bushel or more of sweet peppers, all colours
Different assorted hot peppers, 3-5 pint boxes (jalapeños, habañeros, chili, etc)
1-2 strings of garlic, depends on how garlicky you like it
One bag of pickling salt
Large container of white vinegar
Large container canola oil (olive oil gets solid in the fridge)
Chop hot peppers in small pieces. Leave some whole, it looks good in the jar
Roughly chop the garlic
Rinse off all the salt from the peppers and garlic.
Place everything back into the container, then cover completely with white vinegar
Cover and let sit for another week
Now you are ready for the last step
Drain the mixture, removing all the vinegar, no need to rinse.
You need to have all the jars sterilized.
Place the peppers in the jars, push the peppers down to get most of the air out.
Pour the canola oil slowly into the jars, put a knife down the side to release air bubbles.
Seal with lids.