I like this recipe because you can calculate the ingredients based on the number of pints you want to create. My 18 peppers filled 4 pint jars.
I used sweet banana peppers but you can use pretty much anything – last year I used Hungarian Wax Peppers (WAY too hot for me), Keep in mind that the amount of peppers needed is an estimate. My suggestion would be to pick the peppers, slice and fill the jars and then calculate the amount of other ingredients accordingly. Also, I always make 1 additional batch of the pickling liquid, I never pack the peppers tight enough in the jars and then don’t have enough pickling liquid.
Find the recipe here: http://anotsosimplelife.com/organic-canning-pickled-banana-pepper-recipe/