hot pepper salad (for canning)

Ingredients

• 1/4 - bushel hot peppers, seeded & coarsley chopped (wear plastic gloves!)
• 6 - stalks celery, sliced
• 1 large head cauliflower, broken in florets
• 1-1/2 pound carrots, sliced
• 3 cans black olives, drained and sliced
• 1/3 cup oregano, dried
• 1 large clove garlic, minced
• 3 cups olive oil - do not substitute!
• 2/3 cup salt
• 4 cups water
• 1 quart white vinegar