I've decided to pickle a bunch of serrano chiles as preparation for making a Chicago-style Giardineira, which is a hot relish/condiment featuring cauliflower, carrots, celery, etc. My plan is to pickle the serranos now and leave them for a few weeks as I await the arrival of local cauliflower.
The problem is, every pickling recipe I find is trying to be a finished product, with various ingredients and flavorings. I've seen some internet recipes for Giardiniera, but the fullest ones also tell of not wanting to do a multistage process, instead making everything at once.
I'm in no hurry, so what I would like to know is some sort of formula for a salt-brining pickling of serranos that would take a few weeks, without any effort to add additional seasonings. Once done, the pickled chiles will become part of the Giardiniera a few weeks down the road.