Looks great! This year I am playing with fermenting peppers to make homemade red and green chili sauces ( basically a tabasco ). One is red cayenne and some red cherry peppers. The other is green jalapenos, and green cayenne. I plan to make one with thai chilis too. I will also add some fermented garlic to both sauces before bottling. The smells are amazing.
The best pickled peppers I've ever done was some jalapenos with carrots, onion, a little garlic, and oregano and olive oil.