P.S. I did slice them in half and de-seeded them.

I would check on the National Center for Home Food Preservation for a safe way to keep them.

You would hate to get sick from them. Peppers are not as acid as one might think

Here is a link that might be useful: NCHFP

Bill,

i can't tell you it is safe cause i have no idea. but i would not worry about them at all. think about pickles and pepper rings... how long do they sit in the fridge after opening? i have friends who do the same as you did but add canning salt and don't even refridgerate. they say they will keep a year that way. i have been vacuum sealing mine in jars lalely. if they are for sauce, i blend with vinegar till its between liquid and paste, boil, dump into jars, cap and they seal as they cool. it doesn't need refridgerated and works really nice for sauce. Hope all goes well with the surgery.John

I have pickled hot pepper in vinegar that are about 5 years old and not even refrigerated. Once in a while I make hot sauce with them.

Household vinegar (5% acidity) has a pH of 2.4 and no know bacterium can survive in it and/or produce poison spores. Even if you had used 50/50 vinegar/water it would have a pH of 2.6. The max pH for canning is 4.6. Less than one table spoon in a quart of water will bring the pH well under 4. Alternatively you can use bottled lemon juice (pasteurized)

What I do is to slowly bring a 50/50 w/v to boil and then pour on the packed jar of peppers. The boiling solution, additionally should destroy any bacteria that might have existed on the peppers.

I pickle in lime/citrus juice and mustard seed and chiles last at least a year. I eat them all before the year is up.