I use whatever I have and when I don't have peppers, I use dried red pepper flakes. Just use whatever you have.

Ok, if you are using a RecipeZaar recipe, it may or may not be safe. They have some really unsafe recipes and methods on that site, as well as many other sites.( In all honesty, I have found that to be one of the worst sites for finding unsafe recipes and methods.)
Please, get yourself a current Ball Blue Book and perhaps So Easy to Preserve from the Univ. of Georgia. They are USDA safe and tested. Other books and websites may have unsafe information if you follow it. Well meaning folks, who have NO training in food preservation will print all kinds of things.
So, to answer your question, do not add any hot peppers to a recipe unless it calls for it. This is providing it is from a reliable source to start with. You can add dry red chiles to a recipe.
You can also find safe recipes at the Univ. Of Georgia website, which is free. You can even take a free online course from them. You would highly benefit from the course.

The simple plain 'hot pepper flakes' you see in spice jars are the most common and quite easy to incorporate into any hot pickle. I use some for my pickled garlic cloves too. Because of all the zillions of hot peppers, and different tastes and heat, you can try using a couple like the red pepper flakes and a dash of ground cayenne pepper. Onc added to a heated brine, let it 'steep' a few minutes before you taste it to see if it needs more. Additionally, a little freshly ground black pepper is also good to add.

linda lou, I can't use my grandmother's recipe so I thought that I would be safer using a recipe that others have used recently. I figured if others have tried the recipes and hadn't had a problem that I was safe. Guess you cleared that one up for me also. I went back and looked at the recipes that I printed and you are right, they look to be unsafe, the vinegar to water ratios are not 50/50. I am so frustrated, why can't they give us back our high grade vinegar so that we can enjoy not only these pickle recipes, but our old fashioned recipes as well. I just want to scream right now lol. I'll take your advice and get myself an updated pickling book. Thanks for bringing this to my attention or I could have had a disaster on my hands. Of course as much as I love pickles(even drink the juice..not healthy I know,just can't help myself..I crave it), I guess dying from eating one might not be a bad thing he,he. Joking aside(this is not a joking matter, I know), thanks for setting me straight.

ksrogers, thanks for the tips. I will use the hot pepper flakes for hot pickle recipes. I love hot pepper flakes and they are a lot cheaper than buying or growing hot peppers. I have a small garden and can't fit everything that I want in it now. You all are very wise. Thanks to all of you who have taken the time to help me by answering my questions. Now I'm off to pickle, wish me luck ....Lisa

Lisa,
I use the Heinz Dill pickle recipe. I do use calcium chloride, like the commercial industry.
I really don't see why you cannot use the other part of your Grandma's recipe and use half and half vinegar/water. I would think it would be equal to what she used, just making it safe to standards today. Why not make up a few jars and see ? You can always grind the pickles up and make relish if they are not what you want. You can cut the recipe for the brine in half and make a small batch.
Soaking the cucumbers in ice water for a few hours will make them more crisp, too.
I know the Calcium chloride seems expensive, but it has other uses, too, if you plan on canning any low acid things like potatoes or dried beans. It keeps them firm, too.
So, just a few little notes today. Don't despair. Try a few pickles, with the safe recipes, and see what you like. You are bound to find one you like.
Be SURE to use pickling/canning salt, not other salts.
Buy it with canning supplies in the stores. Walmart usually has it.

All of you are so awesome on this forum, taking the time to teach and offer advice to all of us newbie canners. It touches my heart that you all are so generous, taking the time out of your busy lives to help others. I know a lot of reading,typing and hard work goes into responding to all of our questions. So thank you so much for all of your dedication and time spent answering our questions, asking nothing in return. I just want you all to know how special and appreciated that you are...Lisa

One of my most favorite peppers is dried anchos. They are deep red and I would either buy whole dried, or ground. Thet have just enough heat not to destroy your mouth and have a very good taste too. Locally, pizza places have on each table a shaker of red pepper flakes and also a shaker of dried oregano.
Ice water soaks for cukes will crisp them 'temporarily', but once in pickle jars, if they are old, they will still go soft. The chilling makes them crisp so they can be used in fresh salads.