Pickled peppers:

5 cups Cider or white vinegar (5% vinegar) (cider vinegar will not be a clear liquid but I prefer the taste)
1 cup water
10 garlic cloves, peeled and halved
5-6 bay leaves
A few oregano sprigs
2 tbsp picking salt (kosher will work)
2 tbsp sugar
2 tbsp coriander seeds
Peppers (I used a mix of hot peppers: tabascos, wax, cayenne,
jalapenos, pequin, thai, serranos)
Carrots (optional but they go nicely with jalapenos)

Put vinegar and spices in a pot and bring it to boil. Blanch or steam
(very lightly) peppers and carrots. Put the peppers and carrots in 2
quart jars and (while still hot) pour the hot vinegar solution. I
like to include the garlic, bay leaves and some coriander seeds in the
jars, it looks pretty. Cover and let it cool down to room
temperature. Refrigerate and wait a couple of days for the pickles to
be `done'. This can be stored in the fridge.

If you are making more, or using 1/2 pint jars, then pressure can (or water can) as usual. I did this and pressure was from 6 to 9 psi for about 10 minutes. Use some vinegar in the water bath and 3 quarts boiling water (this is what my pressure canner requires).

note: this works better if you make a little hole in the peppers, or open a little slit, this way the pickling mix will go in and they will not float.