Cut the peppers in half lengthwise and remove the ribs and seeds. In dealing with hot peppers, always wear gloves and keep your hands away from your face. Dry the peppers on a clean towel and cut them into strips. Place them in a large bowl and sprinkle with the coarse salt. Let drain overnight. Dry again. Add the garlic, mint, peppercorns, and salt. Pack into hot, sterilized jars and cover completely with oil. Seal immediately and store in cool place for up to 3 months, refrigerate and store for six months.