The first problem is they aren't canned. The seal formed by the process you applied is very weak and doesn't offer the protection of a boiling water bath.

The second problem is we don't know if there's enough vinegar in the peppers for safety even if they were canned. If water is the primary ingredient then the mixture isn't sufficiently acid.

If it's within 24 hours you can process the peppers using a sufficiently acid brine and you'll be OK. Otherwise I think it's discard.

Carol

Tell us your brine recipe please. How much water and how much vinegar? That is the only way to know if it is acid enough.

Otherwise as Carol said, without canning them within 24 hours, you can refrig some and use them ASAP if you wish but the rest aren't considered safe to store.

You could also freeze them I guess.

Dave

I think I may have a problem... I used equal parts of vinegar and water... 2 cups of each.. 1/2 cup pickling salt and about 1/4 c sugar.
If I get a better brine together can I open the jars and re-try with the these peppers?
Thank you so much for your help with this!

According to the other discussions on peppers here, a 1:1 brine of vinegar and water is safe. I prefer just a bit more vinegar than water personally.

But they still need to be processed (canned) if you want long term shelf storage. For refrige keeping they should be safe for several months.

Dave

Alright, then not as big a problem that I thought, Whew~
These peppers are in the fridge an most likely will be gone in a couple months. I hope they taste as nice as they look and now that I don't have to worry about eating them next month I am happy.
Thank you so very much for your responses!!
God Bless

Yes, I agree, could be a problem.

Here, I use a totally diffeent method that uses full stength vinegar, and salt only. The peppers I can are pepperonici the small thin peppers at salad bars. These get the crown tops cut off, then each is pierced with a small hole. Then they go into big air tight container with the room temp brine. A vacuum is pulled on the container (Food Saver round with lid) and released several times so it can pull all the air out each pepper and the once the vacuum is vented, it forces the brine inside each pepper. After several minutes, the peppers are placed in clean empty jars and half filled with fresh brine. Pumped down again, and this expels a bit more air. I do this step about 3 times, so they show very little bubbling after that. The jars are topped off (1 inch from rim) and a canning jar lid is placed in between the jar and the Food Saver adapter, that is capable of creating a aealed vacuum on a canning jar. Once a good vacuum is created when attached to the jar, the adapter is released from the vacuum pump. This forces a 'slug' of air on top of the lid, immediately pushing it down into each jar. The end result is a nice concave lid, indicating a good vacuum. Jars get rinsed off and thats it. This is the closest method used for the commeracilly packed ones. But it does require some specialized equipement, a knowledge of vacuum techology and way to make a good substition on a small scale.