I've never done it but all the recipes I found call for some kind of processing & caution it could be dangerous without it, especially with oil in it. Are you sure she didn't do a water bath? Anyway, check the info below which might give you some ideas.

Here is a link that might be useful: Pickled peppers

We used to make pickled peppers (no oil though) hot pack with no boiling water bath. They were crisp, they were excellent. However, they were not technically safe.

We packed the jars with rings or chunks of peppers, then ladeled in boiling brine. Air bubbles were removed, and hot lids and bands were placed on the jars. As the hot jars cooled, they sealed with audible PINGS!

We did pickles the same way. Ladled boiling tomato sauce, juice, or cooked tomates into jars that had some lemon juice and salt, sealed with hot lids the same way. PING!

But knowing what I do know, I understand those items should have been refridgerated and used right away, or processed in a boiling water canner to be safe.

Here are the proportion I use, but I don't use water or oil, and I store it in the refrigerator. If you want to make a larger batch, you might want to use the canning method.

Lars