What kind of peppers? What kind of pickles--a relish, whole pickles? Do you have a planned way to serve, IE with beans, with ethnic foods, etc.?

My brother makes pickled green tomatoes with hot peppers (jalapeno or habernero). All he does is pack his jars with quartered green tomatoes or green cherry tomatoes and peppers (only a couple per jar, the heat intensifies), add hot vinegar to cover, and place lid and ring on. They do not have to be cooked at this point. There should be a vacuum seal on the jars as they cool (the middle of the lid is pressed in and will not pop when you push it). Refrigerate any jars that don't seal and after opening jar. These are delicious with pinto beans!

Hope this helps.