hot pepper salad (for canning)

Ingredients For hot pepper salad (for canning)

• 1/4

  bushel hot peppers, seeded & coarsley chopped (wear plastic gloves!)
• 6

  stalks celery, sliced
• 1 lg

  head cauliflower, broken in florets
• 1-1/2 lb

  carrots, sliced
• 3 can

  black olives, drained and sliced
• 1/3 c

  oregano, dried
• 1 large clove

  garlic, minced
• 3 c

  olive oil - do not substitute!
• 2/3 c

  salt
• 4 c

  water
• 1 qt

  white vinegar