If you don't do the boil, what sort of shelf life do you expect? I noticed that some people who don't cook the peppers indicate storing them in the fridge and using them within weeks. I would like to do this with more shelf life than a few weeks. Any advice on that?

@@paulhahn9709 If I may add my two-penneth-worth, _[at the end of my waffle for the TLDR types]..._ my method relies on boiling vinegar with some water (I prefer a ratio of 2 parts vinegar to one part water but sometimes I also pickle with a 1 to 1 ratio depending on what I'm pickling ie Red Cabbage or sliced Onions... so long as the vinegar is a major player in the recipe). Along with any flavouring 'spices' such as coriander seed and mustard seed etc I also add some sugar, for a bit of sweetness but I don't add salt. I wash and rinse re-cycled jars with their lids (for example jam or olive jars... anything with a 'pop-stud' lid (I don't use 'canning' jars)) and put them in my cold oven while they are stil wet. I then set the oven to 120 degrees Celsius (250 deg F) and heat them for 15 mins at temp. I then stuff the peppers into the jars after carefully removing them while still hot and pour on the very hot pickling liquid that has just been off the boil for a couple of minutes. With the lids on the jars screwed on as tight as you can the lids will usually 'pop' as the jars cool after 30 minutes or so depending. I store the cooled jars in the bottom of my wardrobe or pantry/cupboards. By doing this the jars last for ages at room temp... I am actually just starting my penultimate jar from 14 months ago (still crunchy) and have a jar of pickled cabbage that is 2 yrs old sat half-eaten in front of me. I have chutneys that are 4 yrs old and still taste delicious. 3 rules... 1. Sterilized jars and lids, screwed on properly so they will vac seal as they cool, 2. Boiled liquid, poured in hot, and 3. High vinegar ratio. Good luck :)

Me as well!

Agreed.

Yes. The 2nd boil is what vacuum seals the jars closed

i do not put them back in the bath once i add the brine. the brine has to be good and hot to seal the jars but by omitting the placing the filled jars back in the boiling water the peppers come out crisp because they are not cooked.

Yes you can..I like to use both at times.

Matt A what about traditional white viniger?

Pickling salt is good for using in fermented pickles.

Salt in this application is a matter of taste; the vinegar is keeping the peppers safe without it.

@@msdixie1972 Ah...thanks for that 😀. I used some (salt) in mines.

this is how I've always seen veggies canned

Thank you

Thank you. Truth be told I dont even have a pot like that! Thank you very much. I noticed he didnt put salt. What about that?

the purpose of boiling the jars covered in water is not to make them air tight. It is to actually cook the peppers so the get done/are ready to eat faster. However i think that is much too much vinegar, I'd do 3 parts water 2 spoons of salt and one spoon of sugar (to help fermentation). If the mixture has too much vinegar i think the end result is too sour. just my thought.

2 weeks or longer

peppers are good at any stage. bell peppers are often picked green but if left on long enough will turn red or another color depending on the variety. they are more susceptible to diseases and pests the longer they are left on the plant. i usually pick my peppers when they are still green but sometimes i do not get around to harvesting quick enough so some turn red. i actually prefer the texture of the green pepper over the more mature riper ones.