Instructions:

1. Clean and cut the peppers vertically into 6-8 pieces and transfer into a big pot or mixing bowl.

2. Add 2Tbsp of salt, 1 cup of sugar, 3/4cup of oil, 1 cup of vinegar and 1 cup of water to the peppers and mix. Let the peppers stand at room temperature for about 2 hours mixing periodically until the peppers release it's juices.

3. After 2 hours, cook the peppers stove top on med heat for about 10-15 min or until the color fades.

Not canning:

4. After you cooked the peppers stove top, turn off the heat and let them cool completely then refrigerate in a covered bowl or jar and serve as needed.

Canning:

4. After the peppers have changed in color, take off the heat and place into clean sterilized jars. Pack tightly and add some of the released juices to the jar to the top.

5. Tightly close the lid and flip the jars upside down on a towel. (This helps produce a seal when the heat of the product coming in contact with the lid causes the sealing compound to soften and then seal as the jars cool)

Enjoy!