The Momofuku book by David Chang has a very simple vinegar pickes master recipe:
1 cup water, piping hot from tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2+ 1/4 teaspoons kosher salt
Vegetables, fruit, chilies etc
For chilies pour marinade over 4 cups of Thai bird's-eye or other small fresh hot chilies. Leave for 3 or 4 days minimum. Keep for an age. I grow my own chilies we call them scuds - very hot.
John