Here are the basic instructions. Once the search engine here comes back online you'll find many previous discussions here on your question that will be of help.

To keep them crisp you'll need to use either a pickling lime pre-soak or even better, add some Pickle Crisp to the jars.

Here is another set of instructions. It is for jalapenos but you can use any pepper. Note the instructions for the pickling lime pre-soak.

Dave

Here is a link that might be useful: Pickling Hot peppers

sorry hijack the thread, ...

Digdirt, in the pickled jalapeno rings, can you use the pickle crisp and forgo the lime soak ? Also, these do not need the skin removed ? Sorry for the side track.

Yes, skip the lime soak and just add Pickle Crisp. Much easier and safer. That lime is caustic and I do not like using it, personally.
You do not have to peel them if you slice them.

Thanks for the info linda lou !

Thanks for the help!

digdirt - I did not see the basic instructions you refer to.

digdirt - I did not see the basic instructions you refer to.

There are 2 different links to the NCHFP instructions that I posted above. One for Pickled Hot Peppers and one for Jalapeno Pepper rings. Just click on the links.

Dave