Officially they recommend 1 week but IMO as long as you boil it again before using a couple of week would be fine. Listeria development is the issue depending on the vinegar to water ratio of the brine. The more vinegar the longer it will keep.

In the past when I have made double or triple batches I went so far as to process the brine in quart jars just as you would for jars of pickles. that way it can store on the shelf with no problems.

Dave

Thanks Dave. The recipe is from the NCHFP site and the vinegar to water ratio is about 5:1. I left a bunch of peppers that weren't quite full sized on the plants so I can probably use the leftover brine within the week.

Rodney