I am honestly not sure how to categorize this recipe. These peppers are not pickled or canned, but they are preserved in a brine (is there such a thing as brining?) and when refrigerated they last a really long time. How long you ask? Well, it's like that 'how many licks does to take to get to the center of a tootsie pop"-thing. The world may never know. These babies have never hung out long enough to go bad, but six months is safe bet. Aren't they lovely?



And here, with my dad's permission, is the amazingly simple recipe. I've halved the original recipe to accommodate the amount of peppers I had, so double away if you desire. You are welcome in advance!

2 pecks of hot peppers**
4c (32 oz) vegetable oil
8c (64 oz) white vinegar
1/2c canning salt
6c water
1 small bulb of garlic, minced
Oregano to taste (I used 3 T of dried)

Combine all ingredients except peppers. There is no cooking involved here, but I used my biggest stock pot to combine everything, because it's the only thing I had large enough. Wash peppers and chop them into small rings. Add to briny mixture and stir. Enjoy and refrigerate.

You can use these peppers, and the brine they are in, for any number of recipes, but my favorite way to eat them is with bread and butter. Here is another serving suggestion:

A German Johnson tomato sandwich with Dad's peppers on a whole wheat sandwich round served with a side of fried squash blossoms. I love summer!