The peppers to use are of your choice; I used hot banana peppers. The banana peppers come out tasting like the pepperocinis you buy at the store or that are commonly found on pizza. You can mix hot and sweet peppers or hot and hotter, if you dare! :) What is great is that you can easily adjust the recipe depending on how many peppers you have. The simple recipe follows:
Ingredients


Peppers
Brine: ratio* of 1:1: 1/8th for water, white vinegar, canning salt**
Bowl or crock with lid
* for example: 2 cups water, 2 cups vinegar, 1/4 cup canning salt or 4 cups water, 4 cups vinegar, 1/2 cup canning salt.
**Canning salt is more pure than other salts, so the taste is more true to the peppers; less impurities.
Instructions
1. Cut peppers in 1/2" slices so that you have round slices and place in an adequately sized bowl or crock.
2. Make enough brine to cover the peppers so the peppers have room to move when stirred.
3. Cover and let set for at least 2 weeks, undisturbed in a dark, cool room (e.g. garage, basement, cellar).
Now you'll have yummy use for all those hot peppers that no one knows what to do with. Store in a bowl or jar with a lid in the refrigerator; the peppers keep relatively for a long time. The heat from the peppers is neutralized from the vinegar and water, depending on the intensity. These taste so good I can eat them all by themselves!
p.s. don't forget to wash your hands and under your fingernails as best as you can! there have been many times i've rubbed my eye hours later and felt the sting of a hot pepper seed!