Quick pickled peppers and picked peppers rings are two recipes for vinegar peppers. Epicurious.com features a pickled peppers recipe as well that calls for using vinegar.
Pickled pepper recipes all start from the base of vinegar peppers. For pickled peppers rings, wash and de-stem 2 1/2 pounds mild peppers. Slice them into 1/4-inch rings. Prepare pint canning jars in a hot water bath.
Put 1/2 tablespoon celery seed and 1 tablespoon mustard seed in each pint jar. Pack the pepper rings into the jars while leaving 1/2-inch of head space. Separately, combine 5 cups cider vinegar, 1 1/4 cups water and 5 teaspoons canning salt. Heat to boiling, and pour into the pint jars. Seal the jars according to package directions.
For quick pickled peppers, wash and slice 1/2 pound jalapeños and 1 red bell pepper. Combine the peppers with 2 smashed garlic cloves in a large glass jar. In a saucepan, combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons honey and 1 teaspoon salt. Bring the liquid almost to a boil, and then pour it over the peppers.
For Epicurious.com's pickled peppers, slice 4 cups of assorted chiles, such as serrano, Thai and jalapeño. Pack the sliced chiles into a 1-quart jar.
Pour 1 1/2 cups distilled white vinegar and 1 1/2 cups water into a medium saucepan. Add 3 garlic cloves, 2 tablespoons black peppercorns, 2 tablespoons salt and 2 tablespoons sugar to the liquid. Bring to a boil, reduce the heat, and simmer for five minutes. Pour the liquid over the chiles, and seal the jar.