I mentioned this to a friendly co-worker (who happens to be a home gardener) and he volunteered to pluck peppers from his backyard if I'd give him a few jars. I accepted the challenge.
One teaspoon of salt with each cup of vinegar. Heat to a simmer, pour over peppers, then close the jar and store in the refrigerator.I let them sit for one week to soften up the peppers, then I put a few slices on some nachos.
This may be the easiest thing ever! I'm putting whole peppers from my backyard in the jar I finished to see if I can pickle those. If you do whole peppers, you're supposed to slice into them so the entire pepper can be pickled. Do that carefully!