Never done it before, but I've been keen on trying for some time. I looked forward to having it on my eggs next week.
So I spend about an hour washing, chopping, blending, and salting two pounds of peppers, get them in their respective jars, and put them on the counter, sealed, for a 12-24 hour fermenting period before the vinegar is added. Cool.
I clean up the mess I had made in the kitchen, and finally read the last paragraph of the recipe: "Fill the jars with the vinegar. Seal tightly, and age for 6 - 12 months."