So you want to pickle them? You can can peppers without vinegar as well but if using vinegar they will be pickled.

Several recipes for pickling peppers - bell, hot, and rings

You can use mixed varieties in any of those recipes as long as you keep the total amount the same.

Discussions, tips, and techniques for pickling peppers from Harvest Forum

Dave

Highly recommend fermenting for a nice crisp pickled peppers. I've been eating some of mine on salads through the winter and now into spring.

Care to share your method for fermenting your peppers? Thanks

I had great luck with a salsa starter recipe that came with my Perfect Pickler gadget. It fits on any wide mouth canning jar. I ended up buying some half gallon jars for larger batches of my favorite things.

There are lots of sources of information about fermenting - like Dave said. I use filtered water (to remove the chlorine), and 2 to 3 TB salt per quart for the brine (depending on the recipe). I fermented a whole lot of these small pickle peppers by washing them, cutting a few slits in the sides so the brine can get inside, filling large jars (1/2 gallon my best) with the peppers, some peeled garlic cloves, dill flower heads, other herbs, and then covering with the brine. Do not completely fill the jars - leave enough head space so the peppers will stay submerged. Last year I then took small ziploc bags filled with brine and put them above the veggies to keep them submerged, then snapped a blue surgical glove over the whole thing. This year I'm using lids designed for fermenting, with the bubbler. I then place the jars in a dark place in the house (room temperature best), and let them ferment. Most of the best recipes call for about 3 weeks. I made a delicious fermented hot pepper sauce(little bit different process) that took 6 or 7 weeks. For whole peppers, I would check it each day in the first week just to top off the brine, since it will be seeping into the slits to fill inside the peppers. Although you can store them nearly indefinitely in the refrigerator after that, before long you will start to run out of refrigerator space. I needed a way to stop the active fermenting and seal them in jars for storage. I drained and strained the brine from the fermenting vegetables, added vinegar, brought it to a boil, returned it to the vegetables with a new sterilized lid and band, and processed in a boiling water bath, typical time for quick pickles. Worked well for me. Everything tasted better and stayed crisper than ever for any quick pickle I've made.

Thank you for your detailed explanation and process. I greatly appreciate the time you took to explain your steps. Will be giving it a try this year. Thanks again.