Pickled pepper recipe? (Pepperoncini)

[PunkRotten]

Hi,

I just harvested about 52 peppers off 2 of my Pepperoncini plants. I made a jar of them awhile back and when I popped them open the texture was very soft almost to the point of falling apart. Instead of cold packing I blanched them for 3 minutes first. I heard it is better to do this, plus last time they all floated and I didn't like that. So I also punctured a hole in each pepper. Anyway, how could I keep a good texture? Also anyone got a brine or spice recipe to make these taste really good? If I could get them to taste like the store kind I'd be happy.