The peeling is optional with any recipe. The need for it depends on the type of pepper and how thick the skin is. Cutting slits in the whole peppers is recommended. The soaking in vinegar is optional. The slits will allow the brine access to the interior. Just takes time. So pre-soaking them could speed up the process. Personally I've never done it.

As for the pickle crisp, the amount used depends on the brand used, there are several and some are more or less coarse ground so different amounts would be called for. So use the directions on whichever brand you have,

To determine if it is enough or not try some of the ones you have already done and see if you may need a bit more. That will be the best indicator and with time and testing you can decide how much works best for you. But you need to know that using too much can affect the flavor badly and that "very crisp" may not be a realistic expectation with home-canned pickled products. Heat processing just doesn't allow for "crunchiness" so homemade will never be as crisp as store bought which are processed quite differently.

JMO

Dave

Oh ok, I didn't realize that about the flavor and pickle crisp. Thanks for the heads up. I am pretty sure the brand of pickle crisp I am using is Ball although I can't look right now, I will double check though.
I will try the ones I have already done and see how they are.
Thanks for the help with the recipe as well. I will use the one in the ball book for sliced peppers and cut the slits in all of them.

Thanks Dave so much!! You are always such a big help!

Carly