This recipe for approximately 2 pounds of peppers works well with jalapeños, serranos, yellow wax, cherry, habanero, or peperoncini chiles. Note: This recipe requires advance preparation and does not have to be processed in a water bath.
Brine:
3 cups water
1 cup pickling salt
Combine the salt and water and cover the chiles with the mixture.
Place a plate on the chiles to keep them submerged in the brine.
Soak the chiles overnight to crisp them. Drain, rinse well, and dry.
Pickling Solution:
3 cups water
3 cups 5 to 6 percent distilled white vinegar
3 teaspoons pickling salt
Poke a couple of small holes in top of each chile and pack them tightly in sterilized jars leaving 1/4 inch headroom.
In a pan, combine the water, vinegar, and salt. Bring the solution to a boil and pour over the chiles, leaving no head space. Remove trapped air bubbles.
Store for 4 to 6 weeks in a cool, dark place before serving.
Yield: 4 pints
From fiery-foods.com
You can add spices to the pickling solution before boiling, if desired.