Adapted from Michael Symons Mixed Pickle Recipe and the Pickled Pepper instructions from Colorado State Extension's Publications
Ingredients
5 pounds mixed peppers
Pickling Brine
2 tablespoons Sherry Vinegar
3 Bay Leaves
2 tablespoons whole Coriander seeds
1 teaspoon whole Cumin seeds
3 6" sprigs of fresh Sweet Marjoram
4 Garlic Cloves, sliced
2 tablespoons Black Peppercorns
1 tablespoon Tasmanian Peppercorns
2 tablespoons sugar (per 3 cups liquid)
2 tablespoons salt (per 3 cups liquid)
6 cups white vinegar
3 cups water
Instructions
Wash and prepare peppers, make vertical slits in small. Pack in clean sterilized jars, leaving a ½" headspace.
In a large pot combine brine ingredients and bring to a boil. Ladle into hot, packed jars leaving about ¼" inch at the top. Remove air bubbles by sliding a clean knife down around the edges of the fruit. Wipe down jars and seal with sterilized lids.
Choose to process by using the boiling water canning method, or
Cool and and place in the refrigerator.
Pickles will be ready to eat in two - three weeks.
Notes
I made 9 cups of brine and filled 1 large quart of mixed peppers for the refrigerator and then canned 3 pints using rest using the water bath method. This took about 3 pounds of mixed peppers (I used a combination of bell, serrano, jalepeno, long and thai peppers.) I had left over brine. I liked the idea for being very specific about the amount of liquid prepacking the jars, filling with water, pouring out into a meauring cup and then dividing total in equal parts of vinegar and water.) Note there is a difference of opinion about the ratio of vinegar to water from the references here from a 1 to 1 (Symons) to 3 to 1 (Colorado State) which is what I used.
Recipe by What about the food? at https://whataboutthefood.com/savory-spicy-pickled-peppers/