Brine: two quarts water, two quarts white vinegar, 3/4 cup canning salt and 1/2 cup white sugar - bring to rolling boil
In the jar: 1/4 tsp. Mustard seed, one level tsp. pickling spice, three or four cloves of garlic and the peppers whole or sliced
Pour boiling brine over contents of the jar leaving an honest one inch of head space at the top.
Hot water bath jars for five minutes, remove and set aside to cool and once sealed store in a cool dark place
Does not require refrigeration until the jars are opened
I've only done jalapenos but I imagine it would work for any peppers