I'm interested to know how you pickle your peppers, here's what I've done:
Pickled Hot Lemon Peppers (I've done green cayenne in the past also)
This past year I used a ratio of 2 part 5% white vinegar, 1 part water, and added 2 tsp salt per qt of solution.
Packed chiles [very] tightly into sterilized jars, poured in boiling solution very near to the brim, tightly screwed on sterlized lid, all sealed except one.
The pickles are great! Or so I think.
Share your recipe please, tell me how to improve. :-)