You can use any kind of hot pepper for these, either separately, or as I did with these, mixing the different kinds together so that you end up with jars of beautiful color. I used the “thick” blade on my mandolin slicer to get even slices in a hurry.
No canning involved, so you can use any sort of jar that has a snug lid, and you can expand [or contract] the brine amounts to suit whatever amount of peppers you have on hand. You can also cut the peppers anyway you like, but these slices make sure that you can cram a lot of peppers in a jar. They can be left whole, but make sure you poke a few holes in each one so that the brine can get inside. I used about 2 and half pounds of peppers and got these three jars plus a little brine left over.
Get this recipe here: http://thecreeksidecook.com/refrigerator-pickled-hot-peppers/#ixzz3WpYqA3Yb