That recipe would be considered open kettle, and it is no longer recommended.
Maybe you could keep them in the fridge, like a refrigerator pickle?
I'm sure someone will chime in on if the recipe it self would be safe to use if you processed the peppers.
Some people still use open kettle method, but it makes me worry!
Brenda

It has no processing time and the brine is less than a 50:50 mix of vinegar and water as required - minimum.

So you can refrigerate but not shelf store or you can make and pressure can for shelf storage.

Check out the current Pepper guidelines below.

Check out these previous discussions for alternative approved recipes too.

Dave

Here is a link that might be useful: Current Pepper Canning Guidelines

Sesame seed a no no in canning..

Sesame seed a no no in canning.

Interesting. Ksrogers, would you happen to know why? And, is there a list of other no-no's you could point me to. Thanks, Sudzy

Sesame because of the oil. All oils because they encapsulate botulism spores and prevent heat killing them. Pastas, noodles and the like, flour, corn meal, thickeners other than approved pectins, dairy products, cheeses, rice, summer squashes, etc. are all prohibited.

NCHFP (National Center for Home Food Processing) provides details on all the guidelines etc.

Dave

Here is a link that might be useful: NCHFP - Canning FAQ's

Thanks Dave, and I'm sorry. You gave me that link once! I should've looked it up myself. You have alot of patience. Sudzy

No problem. But it is a good one to bookmark. Kind of the holy grail of canning. ;)

Dave

As mentioned, no dairy, eggs, or oils can be safely home canned.