Hi. I made cherry peppers stuffed with proscuitto and provolone recently and jarred them with spices and oil, and also a little red wine vinegar. the problem is, that when i keep them in the fridge the oil solidifies which is not very appealing/appitizing. i have a few questions:

-is the small amount of vinegar in the jar causing the problem at all or is it fine?

-is it absolutely necessary for these to be kept in a fridge?

-do these jars need to be sealed like the way you do with vinegar peppers and such? (i dont know the proper term, hopefully you understand what i mean though. the way with putting the jars in boiling water to seal is what i mean)

-what would the shelf-life of these be? ive heard 1 week, and personally ive eaten them after a week and they were fine

-any other safety precautions i should keep in mind?

when i made the 3 jars, i originally kept them in the fridge, then took them out and 'thawed' them after i saw the oil had solidified. and left them out for the most part, but putting them back in the fridge a couple times for a short period, but not enough for them to fully solidfy again.

thank you!

-Rex