Given to me by a friend I am posting it for safe keeping & fellow pepper heads enjoyment! Vinegary based pickled hot peppers that I love because you can keep them in the refrigerator indefinitely without canning - but cold pack if you wish! Heat varies depending on pepper type and seed and membrane you choose. Also, slice chunky, thin, long--however you choose. I guessed on yield and prep time. **Original recipe calls for 1 cup of salt but that was too salty for me. Salt to taste.