This pickle recipe is quick and delicious. I can’t resist buying Thai bird peppers when I can find them, but I can’t always cook with them fast enough, and that's when it's time to get pickling.
I have also tried it with serrano or jalapenos, and all of them work. I prefer the smaller, thinner peppers to jalapenos, but that is just personal preference. These peppers are a great addition to lots of different meals, and part of what I love about them is the way they transcend nationalities. They taste delicious equally delicious on tacos and in moo shu – and versatility makes for great condiments. While the pickled hot peppers retain a little bit of kick, they are much more approachable than raw chiles and therefore enjoyable even for those who prefer milder flavors.
Find this recipe here: http://budgetcooking.about.com/od/Vegetables/r/2-Hour-Green-Chile-Pickles.htm