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["Rinse peppers, and cut into slices about 1/4 inch thick, removing and tossing out the stems.
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Dice celery (pretty small).
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In a large (non-metal) bowl, dissolve 1/2 cup Kosher salt into 2 cups warm water.
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Add the peppers and celery to the salted water, and then top off with additional water as necessary to cover the peppers.
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Refrigerate the peppers overnight.", "After the peppers have brined overnight, rinse and drain the peppers and return to the large bowl. (I rinse a couple of times, shaking out some of the seeds.)
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Chop the garlic (I like not too small pieces - about 1/4 inch), slice the olives, and add into the bowl with the peppers.
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Add the Oregano and 1/4 tsp each salt and pepper. Then add about 1/4 cup of the oil and stir to mix well.
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Transfer the mixture into jars, and then top off with vinegar and oil. (Fill about half-way or a little more with oil, then top off with vinegar until the liquid is to the level of the peppers.)", "Let the pepper mix sit for 2-3 days before serving, stirring or gently shaking occasionally.
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Note that this is not canned, so refrigerate and use up with about 2 weeks."]
