Wearing gloves, carefully stem and seed (optional) the chilies. Slice them into 1/4-inch rounds and pack them into clean and sterilized jars.
In a small saucepan, add the vinegar, water, sugar, salt, garlic, mustard and celery seeds and peppercorns. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and carefully pour the hot brine over the jarred peppers.
Use the back of a spoon to press the peppers down and release air bubbles.
Place the lids on the jars and screw on the rings until tight. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — wait at least 2 days before opening. These will last for 2 months refrigerated (See Note 2).
These are fantastic to top sandwiches, salads, served with cheese on crackers, in guacamole, on top of chili, in scrambled eggs, etc.
I use whatever I've grown that year: banana, jalapeno, fresno, Pepperoncini, gypsy, etc.
This is a “refrigerator pickle” recipe. It’s not for canning in a water bath, and hasn’t been tested for canning safety. Follow a recipe written specifically for canning instead if that is what you are looking for.