Like I said I have never tried this for peppers yet just want to. I will first type the origanal recipe for dill pickles and then just add the changes I was planning on. Folks always ask the wife for this pickle recipe:
For the brine:
12 Cups water
4 Cup White Vinegar
1 Cup Kosher Salt
1/4 tsp. Alum
Bring to a boil and keep at a low boil til done.
Sterilize Jars and keep in a rack over steam in a canner.
Keep Lids hot in a sauce pan
Add 1 head of Dill and a large whole clove of Garlic to a Jar and cold pack pickles.
Pour Brine over pickles into steaming hot jars leaving the usual 1/2 head space, wipe rim of jar and seal firmly with hot lids. ( wifes note to herself ) I put the filled jars back in the canner over boiling water till done filling and turn upside down on a towel covered counter. The only thing not on this recipe is how many jars it makes. I remember her storing some brine in the fridge till we got more cukes.
The only thing I was going to change was to eliminate the dill and add 1/4 to 1/2 Cup Sugar to the brine keep the garlic and put 1/2 tsp. Mustard seed in each jar. I guess you could add what you like.