Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. Onion spears and carrot pieces also work good. Fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time–how long, I don't know because I always use them up for I can find out.
Pickling Liquid
sherry vinegar (half of the liquid required)
sugar (2 TB per 3 C of liquid)
salt (2 TB per 3 C of liquid)
2 bay leaves
2 tablespoons coriander
1 teaspoon cumin
4 sprigs of marjoram
3 cloves garlic
2 tablespoons black peppercorns
1 to 2 pounds chillis (or enough to fill whatever vessel you're using)
Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar.
Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.
Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate.
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