I always put a case or 2 of pickled peppers.
I do it 3 different ways for different reasons...
The first way is for quick pickling so you can use them within a week. I like to remove the stems and seeds from these peppers, drain the vinegar out, hit them with a bit of olive oil and grill them and pile them onto a rare Black Angus NY Strip steak about 1 1/2" thick.
Be warned... Eating grilled cherry peppers on a good steak with ice cold beer can be a religeous experience.
Wash the peppers leaving the stems on. Poke a slit into each pepper with a paring knife. I poke them up on the shoulder somewhere near the stem.
Stuff them tightly into clean widemouth quarts, add 1/2 teaspoon of pickling salt (or more to taste) and fill the jar with white distilled vinegar (5% acidity).
Put the jars in the fridge and top them off with more vinegar as it seeps into the peppers. If you have a vacumm sealer you can use it to seal the jars and the vacumn will pull the brine into the peppers quicker. It is not necessary though.
The second way is for sandwiches...
Slice the peppers and pack the slices (seeds and all) into wide mouth pints. Again add a bit of pickling salt to taste and fill the jar with vinegar. Seal and put in the fridge. I often mix an equal aount of sliced hot bananna peppers, sweet italian frying peppers and sliced hot cherry peppers for sandwiches. yum yum yum.
The third way is for longer storage over the winter. This way yeilds crisp cherry peppers for shooters well into the following spring.
Wash peppers and pack the into widemouth quart jars. Do not slit the peppers. simply cover them with with 5% vinegar. Put the lid on and place them in the fridge. After about 2 or 3 weeks, pour off the vinegar and replace it with fresh vinegar, add the salt to taste and put the jars back into the fridge. These will stay nice and crisp for a long time. I usually have them right up until the next harvest the following year.
I usually wait until I have a nice mix of ripe red peppers and green ones to mix in the jars.
A word about the salt...
Pickling salt is a very fine, high purity salt without binders or anti-caking agents. Useing regular iodized table salt may result in a cloudy vinegar brine as the additives do not dissolve fully in vinegar and it may cause your pickled peppers to darken in color.
Keeping them in the dark is important because we are not adding any artificial coloring or stabilizers. The sun will bleach them out. Keeping them in a refrigerator is the best way I have found to hold them for a long time.