This is my first time to ferment slices like this. I did try my hand at some fermented hot sauces before that didn't turn out very well but wanted to try fermenting again. Not really a recipe but I'm basically following the salt brine ratio here :
http://www.wellpreserved.ca/naturally-pickled-fermented-jalapeno-peppers/
and added a couple of cloves of garlic and a light sprinkle of caraway seeds just to see if it's good. I also added a tablespoon of juice from Bubbies fermented pickles to get a good start. I'll let you know how they come out. I'm hoping I'll get it right this time.
The fridge\vinegar method is definitely a winner. When I did them like that before they were great and lasted a long time in the fridge. I added a bit of garlic and onion and spices to those.