Cut peppers in halves, quarters or strips and remove the seeds.
Boil cleaned peppers for 5 minutes. Drain.
Pack into clean quart jars.
Into each quart jar, put 1 teaspoon salt plus 1 teaspoon of vegetable oil.
(Halve these amounts if you are using pint jars.)
Bring the cider vinegar, water and sugar to a good boil.
Pour the hot brine into the jars over the prepared peppers.
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