-Make sure you use kosher or pickling salt. Table salt contains iodine which can discolor the peppers, and cloud the brine.
-Use whole, not ground spices which can cloud the brine.
-For a slightly different flavor, use apple cider or wine vinegar in place of white vinegar.
-Do not use copper, brass or iron pans to boil brine in. The vinegar will react with the metals in the pan creating a off taste to the brine, and can discolor the peppers.