some others I collected and have not tried yet
Pickled Peppers (Betty Pataky recipe)
Hungarian Semi-sweet Peppers
3 parts water, 1 part 5% white vinegar; bring to a boil, then cool slightly (can be warm). In wide-mouth jars (they are easier), put one teaspoon of salt and 2 cloves of garlic. Then pack in your peppers that have been cut and ribs removed. Pour your cooled solution over peppers. I let mine set overnight covered with waxed paper. Then next morning, fill them again as the peppers absorb some of the liquids, then seal.
Pickled Peppers (file from University of Colorado)
2 pounds Hungarian Wax or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 jalapeno per jar (if desired for hotness)
1 clove of garlic per jar
6 cups of vinegar
2 cups of water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar (if desired)
*Note: May use a variety of peppers to equal 5 pounds (4 quarts)
Yield: Makes 7 to 8 pints
Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers into clean, hot, sterilized jars, leaving ” headspace. Combine vinegar. water, salt and sugar. Bring to a boil and reduce to simmer. Pour hot pickling solution over peppers, leaving ” headspace. Remove air bubbles. Readjust headspace to ”. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening. Process pints 10 minutes, quarts 15 minutes.
Pickled Banana Pepper Rings (Heinz pickling recipe)
3 lbs banana or Anaheim chili peppers
2 cups distilled white vinegar
1 cup of water
2 tablespoons white sugar
1 tablespoon pickling salt
4 cloves of garlic
Wash peppers and cut into ” rings. Remove core and seeds. In a 6 to 8 quart saucepot, combine vinegar, water, sugar, and salt. Bring to a boil. Add sliced peppers and return to a boil. Remove from heat. Place one clove garlic in each hot sterilized pint jar. Immediately fill jars with with pepper rings, leaving ” headspace. Immediately pour hot vinegar mixture over peppers, leaving ” headspace. Carefully run a non-metallic utensil down around inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Makes about 4 pints.