Hot Pepper Freaking Salad

Well, instead of canning pepper rings this weekend, we canned Hot Pepper Salad.  Good, good, shit.  You can make it the way listed below, or you can shred all of the veggies a little smaller and create sort of a spread that you can spoon onto sandwiches, burgers, pizza, your hand, whatever. 

Here's the Recipe:

1/2 Peck Hot Peppers

1/2 Peck Mild Peppers

1 Stalk Celery

1/3 C. Oregeno

3 Cups Oil

2/3 Cups Canning/Pickling Salt

4 Cups Water

1 Quart White Vinegar

1 Head Cauliflower

1/2 Bag Carrots

2 Cups Black Olives

1 Whole Head Garlic

Cut everything into small bite size pieces and place into something large that will still fit into your refridgerator.  Mix oregeno, salt, oil, water, and vinegar. 

Cover all veggies with mixture and let sit over night in fridge.

Next Day place into jars, with liquid, leaving 1/2 inch head space. 

Place in a water canner.  Start in cold water (so the jars don't break).  Bring only to a boil then remove from heat.  Leave jars sit for a few minutes and then remove and cool.

We actually mix up a variety of peppers.  Jalapenos, Bananas, Cubanelles, Green, Red, etc.  Whatever you grew or purchased will work and taste effing awesome.  Of course the Red and Green Bell peppers will not stay as crispy as the others once they are processed, so definitely use more of the hotter varietys.