Hot Pepper Mix

Directions

1. 1
   Rinse peppers, and cut into slices about 1/4 inch thick, removing and tossing out the stems. Dice celery (pretty small). In a large (non-metal) bowl, dissolve 1/2 cup Kosher salt into 2 cups warm water. Add the peppers and celery to the salted water, and then top off with additional water as necessary to cover the peppers. Refrigerate the peppers overnight.
2. 2
   After the peppers have brined overnight, rinse and drain the peppers and return to the large bowl. (I rinse a couple of times, shaking out some of the seeds.) Chop the garlic (I like not too small pieces - about 1/4 inch), slice the olives, and add into the bowl with the peppers. Add the Oregano and 1/4 tsp each salt and pepper. Then add about 1/4 cup of the oil and stir to mix well. Transfer the mixture into jars, and then top off with vinegar and oil. (Fill about half-way or a little more with oil, then top off with vinegar until the liquid is to the level of the peppers.)
3. 3
   Let the pepper mix sit for 2-3 days before serving, stirring or gently shaking occasionally. Note that this is not canned, so refrigerate and use up with about 2 weeks.