I had some leftover brine from making cuke pickles, so I figured I'd try to pickle some of my anahiem chilies. I used some spices and the same brine (which uses a 50-50 vinegar water ratio), and topped it with some straight vinegar when I came up a little short.

Now that I look up recipes, I noticed that pickled peppers usually have a much higher vinegar to water ratio, closer to 4 or 5 to 1.

However, since these are refrigerator pickles and aren't being canned, does that matter?