Do you mean s relish or pickled vegetables like Chow-chow? Not sure if this helps but I just pick a recipe out of the Ball Blue Book [BBB] or some other trusted source and either add or substitute chilis for one of the other ingredients.
Foe example: Last night I made the freezer slaw from BBB and added a few thai chilis in place of the green pepper the recipe called for. When I make relish I make a batch with chilis - that's really good, too.

Something like this recipe?

Harvest Bounty-pickled veggies

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This recipe can be used for pickling a combination of vegetables including chiles and bell peppers. Choose whatever mixture you desire, as well as the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution. Be aware that some vegetables such as olives and mushrooms absorb capsaicin well and can become quite hot.

Note: This recipe requires advance preparation.

Chiles: yellow hots, jalapeños, serranos

Cauliflower, broken in flowerets

Broccoli, broken in flowerets

Zucchini, unpeeled and thinly sliced

Carrots, cut in coins or use baby carrots

Pearl onions, peeled and left whole

Garlic cloves, whole

Small button mushrooms, whole

½ part water

½ part vinegar

1 teaspoon salt per pint of liquid

Wash the chiles and prick with a toothpick. Arrange your choice of vegetables and chiles in sterilized jars.

Bring the water, vinegar and salt to a boil and allow to boil for one minute. Pour over the vegetables, leaving no head space, and cover.

Allow the mixture to pickle for at least 2 to 3 weeks in a cool, dark place before serving.

Yield: Varies

Heat Scale: Varies

Thanks!