Pickled peppers are easy to do, especially since you can mix them and the brine will soak up the oils (which carry the spice) and disperse them evenly through the batch. The last time I did these, I sliced three red bell peppers, a yellow wax pepper (my nemesis), a couple of red chile peppers, a jalapeno, and two habaneros. My brine was white vinegar, some salt, a bit of water, and olive oil (seals the top from mold if the seal should break) with two garlic cloves cut in half, and some wild rosemary.
They came out pleasantly spicy! When I had eaten most of the jar, I wanted to continue using the brine, so I cut up some tomatoes and put them in to soak for an evening. The next day I had the brine soaked tomatoes, some peppers, cheese and avacado on toast. Mmmm.
Now, if you’re meaning “real” pickles, with cucumbers, I’m not experienced enough to tell you. You might want to look on-line. A Google search ought to clue you in…
I was just reminded of the old Extension Service my parents and your parents, and everyone else’ parents used. If you want to know anything at all, my mother tells me, then call or find them on-line if you can. The service will tell you anything from pie-making, to A-Frame support building, to leather tanning… the list is much grander than I can tell. The way I’ve been told, it’s a reference library, with librarians who can tell you the content without you having to look further, yourself.