About all you can do is to find out if that brand also includes any spices or herbs. The brine would be a simple pickling salt and vinegar base, with maybe 10% water added. A test prior to pouring into the jars can tell you if there is something lacking, or too much, so you can readjust the brine. If the brine needs to be sweet, a little sugar can help.. Making a vinegar brine pickle is almost ano brainer, so adding peppers would only be provinding heat.

Use all vinegar and no water and you will be much safer.

are the pickles made by Braswell's?
If so, they are hot and sweet and contain garlic.
I have a recipe for Sweet Jalapeno relish which is made from ground (or finely minced) jalapenos,cucumbers and onions. We use it for anything you'd use Sweet Pickle Relish.
I also purchase a pickle called Sweet Fire from McCutchen's of Fredrick MD. They are made from sliced jalapenos and cukes. As the name says they are Sweet and Hot and very crisp. Haven't been able to come up with a recipe.

this recipe is from NCHFP....
anyone want to express an opinion on substituting (cup for cup) sliced jalapeno for some of the cukes?
Quick Sweet Pickles
May be canned as either strips or slices.

8 lbs of 3- to 4-inch pickling cucumbers
1/3 cup canning or pickling salt
4-1/2 cups sugar
3-1/2 cups vinegar (5 percent)
2 tsp celery seed
1 tbsp whole allspice
2 tbsp mustard seed
1 cup pickling lime (optional- for use in variation below for making firmer pickles)
Yield: About 7 to 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.

Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.

Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace. For more information see "Sterilization of Empty Jars".

Raw pack--Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment,".

Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container. Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or strips will be brittle. Drain well.

Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.

Table 1. Recommended process time for Quick Sweet Pickles in a boiling-water canner.
Process Time at Altitudes of
Style of Pack// Jar Size // 0 - 1,000 ft/ 1,001 - 6,000 ft/ Above 6,000 ft
Hot//Pints or Quarts/5 min 10 / 15
Raw//Pints// 10 / 15 / 20
Quarts// 15 / 20 / 25

--------------------------------------------------------------------------------

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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I don't see a problem. Peppers are generally more acid than cucumbers and it's 100% vinegar.

From what I've seen of those pickles (Good & Evil, Fire and Ice, Sweet and Hot) they appear to be a Bread & Butter variation with a proportion of peppers subbed for cucumbers.

Here's one you might want to give a shot. I haven't tried this myself; it comes from a brand-new book. (Pickles to Relish by Beverly Alfeld.)

I could have done without the cutesy pun, but she is good and knows her business. Alfeld's standard for water bathed product is a pH of 4.2 or lower, comfortably below the 4.6 limit.

Hot Beekeeper's Bread and Butter Pickles

1 1/2 cups sliced cucumbers
3 cups sliced sweet onions
1/2 cup salt
1 tray ice cubes
5 cups cider vinegar
4 cups clover-ginseng honey (or other variety)
25 sliced jalapeno peppers
2 teaspoons mustard seed
2 teaspoons celery seed
1 teaspoon turmeric

Weep cucumbers and onions with salt and ice 3-4 hours. Drain/squeeze. Boil the cider vinegar, honey, jalapeno peppers and spices for 5 minutes. Add the drained/squeezed cucumbers and onions.

Pack hot product, remove air bubbles, clean rims, apply lids and rings.

BWB 8 oz. 10 minutes, 16 oz. 15 minutes, 32 oz. 20 minutes.

Carol

This is a very basic FREEZER Hot and Sweet pickle... I like it with the onion and I leave the seeds in the jalapenos. You could leave out the onion and add more cukes and jalapenos. I also like to jazz it up with mustard seed, or celery seed or dill seed. It never ceases to amaze me just how crisp freezer pickles turn out.

Hot and Sweet Freezer Pickles

Makes about 3 pints

3 1/2 cups thinly sliced pickling cucumbers (about 1 pound)
1 medium onion -sliced and separated into rings
2 jalapeño peppers -seeded and sliced
3 cloves garlic -minced
1 tsp salt
1 cup sugar
1 cup white vinegar
2 tbsps water

In a saucepan over medium heat, cook sugar, vinegar and water, stirring until sugar dissolves. Combine cukes, onion and peppers in a non-reactive bowl. Pour cooled sugar/vinegar mixture over cuke mixture; cover and chill 48 hours. Spoon into 6 half-pint jars, leaving 1/2 inch head space. Seal, label and freeze. Thaw in refrigerator before serving. Freeze pickles up to 6 months. Use thawed pickles within one week.

I've started adding hot pepper to the basic familly bread and butter formula and really like the results. The family formula is sliced cukes and onion soaked in brine, rinsed and then canned in pickling brine of cider vinegar, sugar and celery seed with about a 1/2 tsp of whole mustard seed in the bottom of each jar. In addition to the mustard seed I now add a whole fresh hot pepper or about 1/2 to 3/4 tsp dried red pepper flakes. The result is spicy sweet bread and butter pickles.