Heat water to boiling in a large pot. Remove from heat. Stir in salt until dissolved. Allow to cool.
With gloves on, core, seed and cut peppers into rings. You may want to wear a face mask. Sometimes I start coughing as the peppers release some of their capsaicin. I find a grapefruit spoon is helpful.
Combine salt water with garlic, oregano, cider and oil in a 5-gallon food-grade plastic bucket. Stir in peppers. Allow to marinate overnight.
Pack peppers into 12 sterile 1 pint jars. Cover with solution. Add lids and store in refrigerator.