These are the easiest pickles you will ever make. They do not need processing, but should be stored in the refrigerator to be kept crisp. These fiery peppers can be eaten plain or chopped and added to guacamole, salsa, or other dishes. The juice alone makes a fine hot sauce for table use.
With the tip of a sharp paring knife, pierce each pepper in several places to allow the vinegar to penetrate. Pack peppers tightly into half-pint jars and add 2 tablespoons sherry to each (double this if you are using pint jars). Fill the jars with vinegar and cover. Do not process. Store in a cool, dark place for 1 week, then add more vinegar to replace what has been absorbed by the peppers.