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I've done similar japs except I packed in jars, poured boiling brine mixture over them, then put lids on and inverted til cool. I find I prefer cider vinegar to the white for almost all pickling.
Update, after 9 days I opened them up. And tried some. Here are my thoughts:
They stayed just as crunchy as fresh.
They are a touch sweet for me. The next batch will only have 2 tablespoons of sugar instead of 4.
The pieces that had no seeds had the perfect heat. Next batch will have little to no seeds in them. Or have some removed seeds added to the brine. The Hungarian peppers I have setting have the seeds removed. I'll be trying them this weekend.