We made these last year and these are great on nachos or chips and cheese. I have several different kinds of peppes and sliced them and mixed them together. We thought they were great and I planted 48 Jalepeno pepper plants this year!
With rubber gloves on, slice your peppers, pack in jars, add 1/2 tsp. plain salt per pint,and
fill the jar with boiling white vinegar. Of course, sterilize jars and lids, tighten lids and cook
in a water bath of simmering water for 10 minutes. I do this to make sure the lids are
sealed. My mother nerver water bathed hers, only made sure the jars were sealed, I'm
assuming this is okay, since no one that ever ate hers got sick and that was numerous
people. These will keep for a long period of time, but after about a year, I find the peppers
are soft.