If you have used all vinegar and salt, and no water, a very short process should be just fine. Using a high acid like vinegar requires very little processing time. I pickle pepperoncini and these have very thin skins/meat. If I were to process them they would quickly turn to total mush. If your vinegar brine had no added water and only salt, it should be strong enough. As you also mentioned that the jars were filled with the boiling liquid. They should all be showing a decent vacuum with the lid pulled in. After all this time, its not recommended to process though. You could store all of the unopened jars in the fridge if you have space. When I pickle mine, I pierce a couple of small holes in the peppers so the brine gets inside too. My process involves using a vacuum to pull air out of the peppers and its displaced by the brine.

Thanks for the reassurance. I actually put the jars in the fridge after I realized I pickled them improperly, so hopefully they're fine. I imagine the hot peppers must have certain antibacterial properties in themselves.

"I imagine the hot peppers must have certain antibacterial properties in themselves."

Well, I can't remember which are bacteria and which are fungi, but hot peppers do go mouldy if they stick around too long.

You won't have to worry about botulism---it thrives in low acid environments. There might be other agents of spoilage but I don't know what they would be.

Josh, I haven't seen your name here before. Welcome to the harvest forum.

Thanks for the welcome, Victrola. I normally lurk in the tomato forum.

"I normally lurk in the tomato forum."? VERY nice turn of phrase, josh! Gardeners are so clever and interesting!
I've got five (all different) hot pepper plants, from Jalapeno to hotter, that are doing very well and fruiting beautifully. I used to love the commercial hot pickled mixed peppers, and have recently started using pickled Jalapeno SLICES (minced) mixed with mayo, Splenda, and apple cider vinegar as part of a low-carb regimen. Any suggestions re harvesting and pickling would be much appreciated.
Life is a Garden. Dig it.
Jim in Ottawa