If you have plenty of hot peppers and want to preserve them so that they stay nice and crunchy, this is something you should try. I advise either wearing gloves or washing your hands really, really well afterwards by the way. First cut up your peppers removing the stems and seeds. You can leave them whole or you could cut them into strips. Put them all into a mason jar and then cover them with vinegar. Let the peppers soak in the vinegar at least overnight so the vinegar can do its work. What the vinegar does to the peppers is kill the bacteria in them so that they will last a long time rather than rotting. The next day dump the vinegar off of the peppers. I haven’t figured out what to do with this spicy vinegar yet, but I’m sure there is a use for it in some delicious recipe. I’d love some input from someone on that one. Next cover the peppers with olive oil. Be sure that the peppers are totally covered in the oil. Put your jar into the refrigerator. I am told that you don’t have to keep these in the fridge, but they will last longer if you do. I guess it depends on how much space you have and how quickly you will use the peppers. I am going to try both versions and see what happens. This recipe can also be altered to make peppers stuffed with prosciutto or something like that. This is actually where I got the idea from. When you finish with the peppers you will also have a lovely spicy olive oil to cook with. It will probably be very hot, so be careful!
I went looking in my fridge for the peppers I had stored previously to take a picture of for you, but there was a little problem. I didn’t take into account that oil solidifies in the fridge. All this means is that you should probably keep at least one jar out for use.