Recipe(tried): Pickled Hot Peppers (re: Canning Crisp Peppers)

You will need to buy Pickle Crisp/calcium chloride. Not sure you can find the brand anymore, but may find the bulk generic online. I can only find the calcium chloride by the generic name. I seem to remember you can get it at wine making shops. I order mine online in bulk.
This is what the commercial industry uses to make their firm. Otherwise the home ones will be more soft. You must process them to insure they are safe to store on the shelf. Also, processing them actually helps because it destroys the enzymes that cause spoilage and deterioration in foods.

PICKLED HOT PEPPERS
HUNGARIAN, BANANA, CHILE, JALAPENO

4 lb. hot long red, green, or yellow peppers
3 lb. sweet red and green peppers, mixed
5 cups vinegar (5% acidity)
1 cup water
4 tsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic

YIELD: About 9 pints

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHEN HANDLING HOT PEPPERS OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel.

Peppers may be blistered using one of the following
methods:

Oven or broiler method: Place peppers in a hot oven (400 degrees Fahrenheit) or broiler for 6 - 8 minutes or until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool and peel off
skin. Flatten small peppers. Fill hot jars, leaving l/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR PICKLED
HOT PEPPERS IN A BOILING-WATER CANNER
pints or half pints, 10 minutes.